Crumpets with Honey & Sheeps’ Milk Cheese
Recipe by Ivonne Nathan of forchefs
- 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
- 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.
Recipe by Michaela Uren of Forchefs
- 1 1/3 Cups Ricotta
- ¾ Cup Milk
- 4 eggs, separated
- 1 Cup Plain flour
- 1 tsp Baking powder
- Pinch of salt
- 50g Butter
- Honeycomb butter, Sliced (below)
- Banana sliced
- Icing sugar for dusting
- 250g unsalted butter, softened
- 100g honeycomb, crushed
- 2 Tbs honey
– Place ricotta, milk and egg yolks in a bowl and mix to combine.
– Sift flour, baking powder and salt in a bowl. Add ricotta mixture and mix until just combined.
– In a clean dry bowl, beat egg whites to form stiff peaks.
– Fold egg whites through batter in two batches with a large metal spoon.
– Lightly grease a large non-stick frying pan with a small portion of butter and drop 2 tbs of batter per hotcake into the pan.
– Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble the other ingredients.
– Slice banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter.
– Dust with icing sugar.
– Soften unsalted butter and stir through 2 tbs honey and crushed honeycomb. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
*You can store any leftover honeycomb butter in the freezer.