This recipe is by no means perfect, but daimn, did i make a good crumpet this morning!
Makes 2 Large Crumpets the size of toast or 4 small ones.
Firstly:
In a small cup, or shot glass, add:
1 t chives
1 t parsely
1 t Basil
1 t oregano
to about 3 TB water. Mix well. This will hydrate them, then in a bowl add:
1 TB linseed ground
1 TB chickpea flour
3 TB Sorghum flour
1 TB Glutinous Rice Flour
1 TB Corn Starch
1t Baking Powder (GF of course)
1/2 a carrot finely grated
Stir through with a fork.
Then add liquids!
1 TB Honey
1 egg
50 mL give or take of rice bran oil
and enough milk to get a pour-able yet still pretty thick batter. Mix well. Don't forget to add in the herbs too!
Set your stove to the lowest heat possible.
Buy crumpet rings, or simply use a mini non stick pan (i bought a mini square one the size of toast, which makes one serve in the morning easy and quick).
Sprinkle poppy seeds in the pan with a drizzle of oil.
Quickly add batter. It's fairly thick at this point so you may need to help it sit in the pan well.
Wait until the top is no longer wet looking, then carefully flip it by whatever means is comfortable for you. Using a spatula, a fork, etc and just lightly golden brown the tops.
Then put on a cooling rack to cool! Or chuck some butter on it and eat it hot! Melty goodness!
