If you like crumpets. And you like pancakes…then I think you see where I am going with this.
Because this recipe is like a glorious breakfast frankenstein. Only edible, and way less creepy. These are actually based on a recipe from Jamie’s Great Britain for Yemeni Pancakes. According to Jamie, the Yemeni women would use these stretchy sweet cakes alongside slow cooked stews and vegetable dishes to sop up the juice: YUM.
I, on the other hand, cannot glance at a pancake without slathering it in syrup or honey or jam or nutella. And see how the surface of these soft little disks is all covered in holes? Well, that makes them just about perfect for soaking up a puddle of buttery syrup.
The batter for these pancakes is quick to put together, and is a one-bowl deal. The yeast in the batter means that they need to sit around for a while for the yeast to activate, but other than that, these are really no more difficult to make than typical buttermilk pancakes. And they are quite the show stopper when it comes to Sunday breakfast.
A pile of these soft, saucer-sized little puddles of hole-y pancake, alongside a sea of different spreads, maybe a little crispy bacon and a scrambled egg or two? That is my Sunday morning heaven.
There is something about these….they are somehow lighter than regular pancakes. Because of their crumpet-style almost chewy texture, they call out more to being part of a big breakfast spread, alongside a lot of other tastes, than just in a stack on their own. Something about them makes me want variety. Having said that – below is how I ate my plate.
These slightly yeasty, crumpetty pancakes were a boon to my soul. I slathered each one in butter, and then piled my favourite jam (bonne maman) onto one, a little manuka honey onto another, nutella on a third, and some blueberry syrup onto another one. I rolled each little parcel up into a log, the fillings squishing out through little lace-like holes.
I made myself a veritable log-pile of different pancake fillings on my plate – and it was a joy. The same old familiar pancake breakfast, but with a bit of a spring in it’s step, and a new texture. What do they say? A change is as good as a holiday.
Well yeah, I’d still rather go to Barbados, but damn – these pancakes were good.
Crumpet Pancakes Recipe
Adapted from Jamie Oliver’s Jamie’s Great Britain
Makes 20 10cm/5in pancakes
1 tsp active dry yeast
1 tsp honey
400ml (1 3/4 cups) milk
350g (3 cups) flour
2 tsp baking powder
pinch of salt
In a small bowl place the yeast, 2 tbsp of warm water and the honey and stir to combine. Leave to sit for about 15 minutes, or until foamy. Meanwhile, in a large bowl, whisk the eggs together before slowly whisking in the milk. Add the yeast mixture and stir gently to combine. Next, add the flour, baking powder and salt and whisk until smooth. The batter should be the consistency of thick pouring cream. Leave to prove in a warm place with a tea towel over the bowl for an hour.
When the hour is up, the batter will have expanded slightly and will be aerated. To cook the pancakes, place a non-stick pan over a low-medium heat. I used a small pan, to make small pancakes (about 10 cm/5in), but any size pan would do. Each pancake is made by ladling in batter and then tilting and swirling the pan to coat the surface, so the amount of batter you add will depend on the size of your pan. Try a couple – it won’t take long to get the hang of it. Each pancake is cooked when bubbles have risen all over the surface of the pancake, and the top is dry – they are only cooked on one side. Remove the cooked pancake to a plate, cover with a tea towel, and continue until all the batter is used. Serve slathered in goodness.
That photo of you holding the pancake up to the window is my favourite thing. Ever.
All those little holes are super lovely and perfect for syrup catching!!
How did you know I’ve been dying to eat a frankensteinian breakfast? Seriously, crumpets + crepes + pancakes sounds like heaven to me. And the nutella! Be still my breakfast-loving heart.
You! You would love a Franken-breakfast!
all i need is a big smothering of nutella on these babies and i’ll be in heaven!
These pancakes are soooo cute!! And they look super delicious!
Yesssss another awesome breakfast recipe to try – thanks!
I’m on a bit of a breakfast kick aren’t I?
OMG!!!!! This is just sooo cool!!!! Nutella and syrup is all I need and I’m never complaining! These crumpet pancakes look HEAVENLY with all the holes to soak up all the syrup! Yum,!!!!
What cute pancakes!
I’ve never had crumpets but we have a version of this in India which doesn’t use yeast, we ferment it overnight, it’s quite interesting. Love this one though, such a neat idea to roll them up.
Okay, first of all – I absolutely ADORE your site design! So so cute. Second of all – these pancakes. I want them to be mine right now. They look/sound so good.
These look super yummy:)
Oh I love the comic book look of your blog!! I am a bit of a nerdy girl and love stuff like this! I also love these crumpet pancakes!
I’ve never had crumpets but i do love pancakes! I’m definitely trying this recipe. Pinned!
These totally remind me of pancakes I had in Morocco! Your recipe looks easy enough so I’ll definitely try them out!