There is a certain tranquility to a Sunday morning… It’s as though everyone in the family wakes up to a more relaxed pace, lingers a bit longer over coffee and breathes in the well deserved break from the usually hectic week at their own unique pace…
Crumpets are the perfect solution for a late breakfast and I love the orange-honey syrup that adds the sweetness to provide that pick-me-up after waking up and the lingering bitterness of the zesty orange
For the crumpets:
15ml vegetable oil
10ml baking powder
Add the sugar and egg to a mixing bowl and beat together with a whisk.
Add half the milk and the vegetable oil to the mixture and mix together to incorporate.
Sift the flour, baking powder and salt together in a separate bowl.
Add these dry ingredients to the egg mixture and mix through.
Gradually stir in the rest of the milk to form a smooth batter. Stir only until blended.
Heat some oil in a frying pan and fry spoonfuls of the batter over medium heat, until golden. Flip the crumpet and cook on the other side until done.
For the orange-honey syrup:
rind and juice of two oranges
Add the honey to a small saucepan.
Grate the rind of two oranges into the saucepan and add the juice of both oranges.
Turn the heat onto medium and stir until the orange juice and honey have blended.
Allow the mixture to simmer for about 20 minutes. Take off the heat and allow to cool.
Serve the crumpets with generous amounts of the orange-honey syrup and fresh fruit of your choice.