Scottish Crumpets
Scottish Crumpets are soft, pancake-like girdle cakes with a light, holey texture. Quick and easy to make, they’re perfect served warm for a classic Scottish teatime treat.
Servings: 10
Equipment
- Girdle or Frying Pan
Ingredients
- 335 g Self-raising Flour
- 1 pinch Salt
- 120 g Caster Sugar (Superfine Sugar)
- 1 Free-range Egg
- 380 ml Milk
- 50 ml Vegetable Oil
- 50 g Raisins optional
Instructions
- Place your girdle/frying pan on a low-medium heat to start warming up.
- In a large bowl, sift the flour, salt & sugar.
- Whisk the milk & egg together in a separate small bowl. Gradually add them to the dry ingredients whilst mixing together. Once combined, add the oil and mix again until just combined.
- Grease your pre-heated girdle/frying pan with a little oil. Spoon a ladle of batter onto the girdle/frying pan. Sprinkle with some raisins, if desired (optional). You may be able to do a couple of crumpets at once, depending on the size of your girdle/frying pan.
- Once the bubbles have started to pop on top of your crumpet, and they appear dry, it’s time to flip them. Using a spatula, flip the crumpets & cook the other side for around 1-2 minutes, or until golden brown.
- Remove from the heat and place onto a wire rack to cool. Repeat with the remaining batter. Allow to cool completely, or enjoy whilst still slightly warm.
Notes
- For full explanations of each ingredient - including possible substitutions - see the Ingredients section above.
- For more tips for success, see Granny's Top Tips section above.
- Although Scottish Crumpets are best enjoyed on the day you make them, they can be kept for a few days when stored in an airtight container or sandwich bag. To bring them back to life, you can also pop them in the toaster to re-heat them.
- You can freeze Scottish Crumpets. Simply pop them into a sandwich bag, with a square of greaseproof paper between each crumpet. Allow them to fully defrost before eating.