15 August 2010
For those of you who follow More Than Burnt Toast this recipe for tender crumpets, a Sunday treat around here, will be a blast from the past. You can read about my pikelets in my previous post here. I grew up with savoury versions but last year was introduced to sweet. Crumpets are baked on a griddle in a metal ring. The action of the heat from below on the yeast or the raising agent reacts and bubbles are formed quickly and burst at the surface, giving an uneven, pitted top.
Blueberry and buttermilk crumpets are a great way to end the weekend and they're so simple to make. Crumpets have a firm place in the hearts and mouths of Aussies, Kiwis and Brits and can be served with jam, butter or whipped cream. I usually just eat them with a little butter...OK...a lot of butter... or with a little icing sugar on top. You can use either fresh or frozen blueberries in this recipe. If you are using the frozen kind, keep them in the refrigerator until it's time to mix them into the batter.
Blueberries are a favourite of mine and pack an anti-oxidant punch as well. With flavours that range from mildly sweet to tart and tangy, blueberries are nutritional stars bursting with nutrition and flavour while being very low in calories. Nature has bestowed on British Columbia the optimum climate and growing conditions for producing one of her most delicious, distinctive and versatile fruits. Delicious British Columbia blueberries can be bought fresh in the early summer month of July till the end of summer in September and are available frozen from your local store year round. Look for British Columbia blueberries wherever you live and you won't be disappointed.
I am entering this original recipe into the BC Blueberry Council's recipe contest which I heard about on Facebook. Wish me luck!!
Pull up a chair, gather friends and family around and serve with a Mimosa or Bellini...and best of all ENJOY what's left of the weekend!!! I am headed to do some volunteering and then this evening we are getting together with the girlfriends to see the much anticipated movie Eat, Pray, Love.
**Blueberry Buttermilk Pikelets**
1 -1/4 cup all-purpose flour
1-1/2 teaspoons baking soda
2 tablespoons sugar
3/4 - 1 cup buttermilk
1 large egg
1/4 cup butter, melted
1 tablespoon milk
1 cup of fresh or frozen blueberries (if frozen, keep in freezer until needed in recipe)
Extra butter for greasing frying pan
Sift the flour, baking soda and sugar into a mixing bowl. Stir with a wooden spoon to combine. Set aside.
In a separate bowl whisk the buttermilk, milk, butter and egg together. Add the buttermilk and egg mixture to the flour mixture. Whisk until smooth. Gently add the blueberries to the batter. If you are using frozen blueberries, stir them through very gently and slowly with a spatula or wooden spoon so that they remain intact and do not turn the batter blue.
Heat a large non-stick frying pan or griddle over medium heat. Brush with a little melted butter. Spoon about 1/8 cup of the mixture into the pan (in this case I used a ring). Cook for about 2 minutes or until the surface starts to bubble. Use a spatula to carefully turn the crumpets over and cook for a further 1-2 minutes or until cooked through.
Transfer your crumpets to a plate and cover loosely with foil. Repeat the process with the remaining mixture. You will need to lightly grease the frying pan with melted butter in between frying.
Serve the crumpets warm or at room temperature with icing sugar or jam and butter.
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Labels: Rise and Shine Mornings