Call them crumpets, flapjacks or pancakes but they are all divine with this fresh blueberry sauce!
For the crumpets:
2 eggs
300ml milk
200g self-raising flour
1,2ml baking powder
a pinch of salt
100g butter, melted and cooled
150g blueberries
For the blueberry sauce:
300g blueberries
the juice of 1 orange
62ml sugar
30ml water
Making the crumpets:
Add the eggs and milk to a mixing bowl and whisk together by hand.
Sift the flour, baking powder and salt into the bowl and whisk thoroughly to combine.
Pour the cooled butter into the mixture and add the blueberries.
Gently stir the mixture through so that the blueberries don’t break up as this dilute your batter.
Place a frying pan on medium-high heat and add a small amount of vegetable oil.
Spoon about two large tablespoonfuls of batter per crumpet into the pan. Cook for about 2 minutes until set and starting to bubble around the edges. Flip the crumpet and cook for another 2 minutes or until golden.
Remove from the pan and keep warm.
Keep going until you have used all the batter.
Making the blueberry sauce:
Add the blueberries to a small saucepan and pour in the orange juice, sugar and water.
Bring the mixture to a boil while stirring to dissolve the sugar and cook for about 3 minutes, until the berries release their juice and the liquid becomes syrupy.
Cool the sauce to room temperature.
Serve the warm crumpets with the blueberry sauce and a dollop of yoghurt.
My Whisk and I 