Crumpets with Strawberry Balsamic Jam

5 from 2 votes

Crumpets with Strawberry Balsamic Jam

Start your morning off right with this delicious recipe for Homemade Crumpets with Strawberry Jam! With their fluffy texture and buttery flavor, these whole wheat crumpets are a breakfast favorite. You won’t be able to resist these freshly baked treats.

Course 14 Sweet Breakfast Recipes

Cuisine American

Keyword homemade crumpets recipe, quick jam, whole wheat crumpets

Prep Time 15

Cook Time 15

Resting Time 1

Total Time 1 30

Servings

Calories 132kcal

Author Lauren Keating

Ingredients

For the Crumpets:

1 cup skim milk
2 tablespoons water
1 packet active dry yeast 0.25 ounces
1 teaspoon sugar
8 ounces 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

Instructions

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 the yeast and sugar into the warm milk. Let the mixture 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 the flour mixture into the wet ingredients 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 crumpet rings (see note) with oil or cooking spray. Grease a nonstick griddle, frying pan, or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of crumpet batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles that will form their signature holes. Remove the rings; flip crumpets and cook for 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.

Notes

Adapted from Delia Smith's Complete Illustrated Cookery

Nutrition