Buckwheat crumpets with vanilla-spiced plums or nectarines

Recipe from: 12/1/2005
breakfast, recipes, flour

Ingredients 14
Servings 6
Time about 15 minutes

Ingredients

  • 315
    ml
    buckwheat flour
  • 125
    ml
    cake flour
  • 5
    ml
    baking powder
  • 10
    ml
    castor sugar
  • 1
    pinch of salt
  • 4
    eggs, separated
  • 500
    ml
    buttermilk
  • olive oil spray for greasing pan
  • SPICED PLUMS OR NECTARINES
  • 200
    g
    sugar
  • 500
    ml
    water
  • 1
    vanilla pod, split in half lengthways
  • 2
    whole star anise
  • 1
    kg
    plums, nectarines or apricots, halved
 

Method

about 45 minutes
 
CRUMPETS
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.

PLUMS
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

 

Read more on: breakfast  |  starch  |  bake  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.