This recipe for crumpets (or flapjacks, as they are also known) was brought in by our British forebears, for whom they are a regular tea-time treat, buttered and served with honey or jam. They are best served straight from the pan, but the batter may be prepared several hours in advance. Keep chilled. 500ml cake flour
15ml baking powder
2ml salt
45ml castor sugar
30ml vegetable oil or melted butter
2 eggs
125ml buttermilk
250ml milk
Sift together the flour, baking power,
salt and castor sugar. Lightly mix together the oil or melted butter, eggs, buttermilk and milk and mix into the dry ingredients to form a smooth batter.
Heat a little oil in a frying pan, drop in spoonfuls of the batter and cook until they are golden and surface bubbles pop. Flip over and cook the other side. Drain on kitchen paper and arrange on a serving plate. MAKES ABOUT 36