Mix dry ingredients together.
Stir egg yolks and buttermilk together.
Add buttermilk mixture to the dry ingredients and mix lightly until just combined.
A few lumps are fine. Do not overmix.
Whisk egg whites in a clean, dry stainless steel bowl until stiff peaks form.
Use a large metal spoon to fold egg whites into the batter.
Do this in two batches to ensure light, fluffy crumpets.
Coat a non-stick pan with olive oil spray.
Heat pan to medium.
Ladle 60 ml batter into the pan and cook for about two minutes, until bubbles appear on the surface.
Turn and cook for a further minute.
Keep warm in a cool oven (120 °C) while cooking the remainder of the batter.
Place sugar, water, vanilla and anise in a pot.
Stir gently over a low heat until sugar dissolves.
Stop stirring, increase heat and boil for a few minutes.
Add fruit and simmer for about 10 minutes, or until fruit is tender.
Serve hot or cold.
If you would prefer a thicker syrup, remove fruit and continue to boil syrup to achieve desired consistency.
NUTRITION PER PORTION
Energy 1 799 kJ, Carbohydrates 8 g, Protein 14 g, Fat 5 g