1 tsp dried active yeast
1 tsp granulated sugar
1/4 c warm water
1 c ap flour
1/2 tsp baking soda
1 tsp salt
1 c dairy free milk of choice, I used soy
baking spray/non-stick spray
olive oil/vegetable oil
an egg ring is needed
Place the yeast, sugar, and warm water in a bowl. Whisk to combine. Set aside to proof, approx 5-15 minutes until bubbly.
Add rest on ingredients and whisk to combine and ensure no lumps. If you feel the batter is too runny add a table spoon or two more of ap flour. Cover with saran wrap and set somewhere warm, like a window sill for about 35-45 minutes until bubbly.
Grease a pan with olive oil and spray the egg ring with non stick spray. Place ring on pan, and heat to low/low-medium heat. Fill egg ring with batter, about 1/2 way as batter will rise. Remove egg ring after you see the edges pulling away - anywhere from 2-4 minutes. Pay attention as you do not want crumpet to burn. Flip over and cook for another minute or so. Crumpet should be golden and firm.
Eat warm right away, or can toast and serve later.
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