Name: Catherine Lépine-Lafrance’s Buttermilk Crumpets
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 1 cup (250 ml) buttermilk; 1 cup (250 ml) warm water; 1 1/2 tsp instant yeast; 1 tsp sugar; 1 1/3 cups (200 g) unbleached all-purpose flour; 1/3 cup (50 g) rye flour; 1 tsp salt; 1/2 tsp baking soda; Clarified butter or vegetable oil, for the cookie cutters

Ingredients

- 1 cup (250 ml) buttermilk
- 1 cup (250 ml) warm water
- 1 1/2 tsp instant yeast
- 1 tsp sugar
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 1/3 cup (50 g) rye flour
- 1 tsp salt
- 1/2 tsp baking soda
- Clarified butter or vegetable oil, for the cookie cutters

Preparation

- In a bowl or measuring cup, combine the buttermilk and 3/4 cup (180 ml) of the water with the yeast and sugar.
- In a large bowl, combine both types of flour with the salt. Add the buttermilk mixture and whisk until smooth.
- Cover with a damp dishcloth and let rise in a warm, humid spot for 1 hour or until the batter has doubled in volume.
- In another bowl, combine the remaining water with the baking soda.
- Gently mix the baking soda mixture into the batter. Let rise for 30 minutes.
- Butter or oil 4 round cookie cutters or ring moulds, each about 3 1/2 inches (9 cm) wide and ¾ inch (2 cm) high.
- In a cast iron skillet over medium heat, place the prepared cookie cutters and heat for 2 minutes. Pour 1/4 cup (60 ml) of the batter into the centre of each cookie cutter. Cook just until small holes form on the surface, about 4 minutes. Using a metal spatula, flip the crumpets over, keeping them in the cookie cutters. Continue to cook for 3 minutes. Keep the crumpets warm in an oven preheated to 200°F (95°C) while you cook the remaining batter or serve them as you go.
- Serve with pink lemonade raspberry jam, if desired.

Catherine Lépine-Lafrance’s Buttermilk Crumpets

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set