Thursday, 7 July 2016

Gluten-free, egg-free crumpets

We were fairly broke recently, ran out of eggs, and didn't feel like having mealie pap for breakfast AGAIN. So, after googling a few recipes and improvising with what we had in the fridge and cupboard, I made these:

Gluten-free, egg-free crumpets

Dry ingredients:

1 cup mealie meal
1/2 cup coconut flour
1/2 cup potato starch
1/4 cup maizena (cornstarch)
1 teaspoon tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 teaspoons sugar (or to taste)

Wet ingredients:

2 teaspoons vanila essence
3 heaped tablespoons butter, melted
About 2 cups milk

Optional ingredients:

2 eggs (unnecessary, but eggs are always nice! Add them in with the wet ingredients)
1 or 2 teaspoons Cinnamon (Add in with the dry ingredients)

  1. Mix all of the dry ingredients together (if you only have mealie meal, that works too! Just use 2 cups of mealie meal instead of all of the other flours and starches)
  2. Add all of the wet ingredients and mix everything up (make sure the butter isn't too hot from being melted, or it will cook some of the batter when you add it in) - the amount of milk is an estimate - you don't want batter as thin as pancake batter, it should be about as thick as a runny cooked porridge. Add milk until you're happy - rather add too little than too much, make one crumpet to test the consistency, and then add more as needed.
  3. Oil and heat a non-stick pan on medium-high heat (about 1/2 teaspoon oil should be fine, just re-oil before each pancake)
  4. Pour some batter into the pan (the size is up to you! You could make a small crumpet, or one as big as your pan! Just start small for testers) and flatten the batter by spreading it out with a spoon. It should be under 1/2 cm thick.
  5. Once bubbles start to appear on the surface, check if it's browned underneath by gently lifting an edge with your spatula. 
  6. Once it's golden brown, use the spatula to make sure all of the edges are loose, and the crumpet is slipping around the pan... Then flip it! 
  7. Cook until the other side is also nicely browned, and serve as desired (I like mine with peanut butter!)
The crumpets should be nice and moist inside, slightly chewy (they won't be as soft as regular crumpets), but not gritty - if they're gritty, turn your heat down and cook each crumpet for longer, giving the mealie meal time to cook properly.

These are very filling crumpets - one batch is enough to stuff two adults with big appetites (we often have a bowl of porridge with three eggs on top for breakfast, so that should give you an idea!).

Typically, I only decided to write this post after eating all of the crumpets... So I'll update this post with a picture the next time that I make some.

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