|500 ml||flour — cake|
|15 ml||baking soda|
|salt — just a pinch|
|50 ml||brown sugar|
|250 ml||LANCEWOOD® Buttermilk|
|25 ml||butter — melted|
|oil — for shallow frying|
|30 ml||creamed honey|
Sift the flour, baking powder and salt. Beat the eggs and sugar together until light and fluffy, then stir in the buttermilk and butter. Add the flour mixture to the egg mixture and whisk to a smooth batter. Chop about 8 raspberries into pieces and stir them into the batter.
Heat a little oil in a heavy-based pan. Drop tablespoonful’s of the batter into the oil to cook; turn the crumpets once and repeat until all the batter is used up.
Serve the crumpets with creamed honey and fresh berries.
Tips: Creamed honey has been churned to give it a lovely creamy consistency that is smooth and spreadable.
You can replace the creamed honey with regular honey, but the texture of the former is rather special.
Make the creamed honey even more decadent by mixing together equal quantities of creamed honey and soft butter with a sprinkling of cinnamon.