Crumpets with Strawberry Balsamic Jam
For the neatest looking crumpets, you'll want to spoon the batter into prepared molds. They sell special rings for this, but I doubt I know a single person with something like that. Instead, you can use large round cookie cutters (about 3-inches across) or form a few rings out of tinfoil folded over on itself a few times for structure. Either way, you'll want to grease the inside of your rings well to prevent the crumpets from sticking. If you don't care about how they look, you can also forego the rings and carefully spoon the batter into rounds; they'll still taste delicious, but they'll have more of a domed shape instead of the traditional high sides. These are best served immediately, but they'll keep for several days at room temperature. Reheat in a pan, toaster (on low), or even in the microwave before serving.
For the Crumpets:
- 1 cup skim milk
- 2 tablespoons water
- 1 packet 0.25 ounces dry active yeast
- 1 teaspoon sugar
- 8 ounces Gold Medal® white whole wheat flour about 2 cups sifted
- 1 teaspoon kosher salt
For the Strawberry Balsamic Jam:
- 1 cup chopped strawberries
- ½ cup sugar
- 1 tablespoon balsamic vinegar
To make the Crumpets:
In a medium saucepan, heat the milk and water over low heat until warm to the touch. Remove from heat and stir in the yeast and sugar. Let sit 10-15 minutes (you should see some small bubbles start to form and the mixture might look frothy.)
Sift together the flour and salt. Slowly stir into the wet ingredients; mix until a smooth, pasty batter forms (it should be about the consistency of brownie batter.) Cover and let sit in a warm place for 1 hour.
Spray the inside of your rings (see note) with oil or cooking spray. Grease a nonstick griddle or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles. Remove rings; flip crumpets and cook 1 minute on the other side.
Serve warm, preferably with butter and jam.
To make the Strawberry Balsamic Jam:
Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool.
Yields about 3/4 cup jam.
Calories: 128kcal | Protein: 4g | Fat: 0.4g | Fiber: 3.4g