 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
I found this online, but I haven't tried it yet. Prep time includes 20 minutes to let yeast mixture sit. Ingredients:
1 1/2 cups white whole wheat flour |
1/2 cup whole wheat pastry flour |
2 1/4 ounces active dry yeast |
1 cup warm water (110 - 115 deg) |
1 cup water |
1/2 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Mix 3/4 cup flour in bowl with yeast and warm water. Blend until smooth, cover and leave until frothy, about 20 minutes.
2. Gradually stir other ingredients, beating until smooth. You should have a mixture like pancakes, or just a bit thicker. Add flour or water as necessary.
3. Heat a non-stick surface to med/med-high and put non-stick egg rings on surface to heat thoroughly.
4. Pour batter into rings, so it's about 1/2 in deep. Cook until dry on top, about 10 minutes.
5. Remove rings and turn crumpet over to brown on top. Cool on wire rack.
|
|