Crumpets with Honey & Sheeps’ Milk Cheese

Recipe by Ivonne Nathan of forchefs

 Ingredients

• 450 gm (3 cups) plain flour
• 350 ml milk, warmed
• 5 gm (1¾ tsp) dried yeast
• For brushing: vegetable oil
• 1 tsp baking powder
• Pinch salt
• Honey, to serve
• Sheep’s’ milk or ricotta cheese

Method

• Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
• Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
• Heat a large frying pan over medium-high heat and brush with oil.
• Lightly grease 7cm crumpet rings with oil.
• Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
• The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
• Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
• Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.