Homemade crumpets w/ Sauteed Maple Grapes
Cook Time 30 minutes + 1 ½ hours resting
Servings 4-6
Ingredients
1 sachet of dry yeast
2 tsp. caster sugar
50ml lukewarm water
500g of Lighthouse Bread & Pizza Flour
Pinch of salt
1 tsp. bicarbonate of soda
800ml buttermilk
50g butter, melted
Extra butter, for frying and greasing
250g Sun World SCARLOTTA SEEDLESS® grapes, ½ of them to be cut in half
80ml maple syrup
10g cinnamon
1 vanilla bean, seeds scraped
Method
Mix the yeast and sugar with lukewarm water and set aside.
Combine flour, a pinch of salt and bicarbonate soda in a large bowl. Make a well in the centre and add the yeast mixture and buttermilk, stirring to incorporate a little flour at a time. Add the butter and mix until there are no lumps. Let it rest for in a warm section of the kitchen 1-½ hours.
Note: It’s important that the mixture is not too thick. Add a little milk or water to thin out. It should be a bit thicker than a crepe batter.
Add the maple syrup, cinnamon and vanilla to a pan. Once bubbling add the grapes and sauté until slightly soft and the glaze coats the each grape.
Heat a frying pan over a medium-low heat. Add a little butter then place greased 10cm-diameter, 2.5cm-deep rings in the pan and fill each two-thirds full with batter.
Cook until mixture bubbles and small holes form on the surface. Cook for 7 minutes until the batter is almost cooked then turn over to cook for a further 3 minutes.
Once your crumpets are cooked, spoon sautéed grapes on top.