Vegan Crumpets Homemade Recipes
VEGAN CRUMPETS (HOMEMADE RECIPE)
These vegan crumpets are just as good as the authentic English crumpet! Soft, chewy and spongy, with a distinctive 'buttery' flavor, they make an exceptional breakfast! You won't be able to tell that they are entirely dairy-free and eggless.
Provided by Oh My Veggies
Categories Breakfast
Time 55m
Number Of Ingredients 7
Steps:
- Add the yeast to the plant based milk together with the sugar and salt. Stir together, cover and set aside for around 8-10 minutes, until the mixture starts to get foamy and bubbly.
- Mix together the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir together using a rubber spatula for a couple of minutes. The batter should be sticky and thick, kind of like a thick pancake batter.
- Cover and set aside to proof for around 30 minutes.
- Brush the surface of the frying pan and the inside of egg/crumpet rings with a little bit of vegan butter or olive oil. You can also use cooking spray.
- Allow the frying pan to heat up for a couple of minutes over a medium-high heat, then lower the heat to a medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until around 3/4 of the way full (ensure not to fill to the top as the batter will rise a good amount).
- Cook for around 5-7 minutes, until bubbles start to form and pop on the surface. Then, either lift up the rings or use a knife to separate them from the crumpets.
- Flip, and cook for around 30 seconds more. The crumpets are now ready to serve! Eat immediately, or store in the fridge in an airtight container for up to 5 days.
Nutrition Facts : Calories 85 kcal, Carbohydrate 17 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 235 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Put the flours in a bowl, pour in 500ml warm water, and add the yeast, sugar and salt. Whisk to make a smooth, thick batter. Cover with clingfilm and leave to prove for 40 minutes in a warm area until fluffy and bubbly.
- Heat a nonstick frying pan over a medium heat. Brush the crumpet rings with a little vegetable oil and put in the hot pan. When the metal is hot, brush more oil inside the rings and heat for another 5 minutes, This is to ‘season’ the rings and prevent sticking. When ready to cook, add the lemon juice and baking powder to the batter and whisk thoroughly. Meanwhile, add 1 tablespoon of the oil to the pan. It should be a relatively high heat, but you don’t want the oil to smoke.
- Ladle the mixture into the rings (it will sizzle when it hits the pan), half-filling the rings. Cook on the high heat for 1 minute, then turn down the heat to low. Cook for a further 8-10 minutes on a low heat, until the batter starts to set around the edges and bubbles form on the surface. If the oil is smoking, reduce the heat.
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