So in my quest to get a greater variety of grains into our diet, I put this recipe together. Yes, it is more waffles. What can I say - they freeze really well, toast up like they were just made, and are a guaranteed "more, Please".
The basic recipe is off the package of Bob's Red Mill Mighty Tasty Cereal. This is a *very* hearty cereal blend of whole grain brown rice, corn, whole sorghum and buckwheat. I like the cereal with honey and Craisins, and prefer this waffle recipe over the muffin recipe on the package.
Almost Gingerbread Waffles
Ingredients:
2 T Bob's Red Mill Mighty Tasty Cereal
2/3 cup milk
1 Tbsp apple cider vinegar
1 large egg
1/3 cup molasses
1 tsp vanilla
1 1/2 cups ap flour
1/3 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp salt
1 1/4 cup pureed sweet potato/apple/carrot/pear
1. In a large bowl, combine the first six ingredients (cereal through vanilla). Let sit for 15 minutes while the cereal softens. In a separate bowl, combine the remaining ingredients.
2. Add the dry to liquid ingredients, and add the pureed vegetables; stir until just moistened.
3. Bake in waffle iron according to directions.
4. Serve immediately with peanut butter and syrup. Freeze when completely cool.
Enjoy!
Wednesday, April 14, 2010
Sneaky Additions
I love getting creative in the kitchen. Finding ways of making a recipe more "me", finding ways to make a recipe more usable, and finding ways of making a recipe more nutritious. One of the ways I do that is with adding roasted fruits and veggies to most of my baked items. Roasting the fruits and veggies keeps them from browning, makes them easier to puree, and increases their natural flavors. I usually use apples, pears, carrots, sweet potatoes, squash and zucchini.
First I clean the fruit/veggie with soap and water. Sweet potatoes get just a scrub because I discard the skin when its done. For apples and pears, I slice them in half and remove the core and stem. Carrots get peeled and the ends cut off. Squash and zucchini just get the ends cut off.
I usually try and bake quite a few at a time, to save time later and not waste my hot oven. First, preheat the oven. Sweet potatoes usually get cooked at 400F for 45-60 minutes. The rest of the veggies and fruits are usually roasted at 350F for about 30 min.
Next I either use a silicone baking mat or line a jelly roll pan with foil. Cleaning up after roasted veggies/fruits can be a pain. For apples and pears, place them on the pan cut side up. I usually wrap carrots up in a foil packet, to keep them from direct heat and so they can steam as well as cook with their juices. Squash and sweet potatoes are just placed on the pan.
How do you know when they are done? Sweet potatoes will give and feel more squishy when they are cooked all the way through. Try and select ones that are of similar size and shape to ensure they get done at the same time. Pears and apples will smell really sweet, and the flesh will get bubbly and kind of foamy. Squash and zucchini will get soft.
Once the veggies and fruit are done cooking I let them sit out on the counter to cool. If I'm using them that day, I will puree them as soon as they are mostly cool. Squash, zucchini, apples and pears get pureed with the skin on. Sweet potatoes need to be peeled, but once they are cooked the skin should come off fairly easily. I reserve the liquid from the carrots and add it while they are pureeing.
What do you do with them now? The options are endless! You can make amazing, cheap, and healthy applesauce, pear sauce, sweet potato mash or a combination of it all - generally the apple flavor is the strongest. Often I serve a side of sweet potato/apple/carrot mash with breakfast or lunch, or for part of R's snack. He likes it both cold from the fridge and slightly warmed in the microwave. I frequently make a mixture of whatever has just been roasted, and then add at least a cup, sometimes a cup and a half to a batter; muffin batter, waffle batter, bread batter. This will make the baked item more moist, so you will probably have to increase your cooking time.
Happy roasting!
First I clean the fruit/veggie with soap and water. Sweet potatoes get just a scrub because I discard the skin when its done. For apples and pears, I slice them in half and remove the core and stem. Carrots get peeled and the ends cut off. Squash and zucchini just get the ends cut off.
I usually try and bake quite a few at a time, to save time later and not waste my hot oven. First, preheat the oven. Sweet potatoes usually get cooked at 400F for 45-60 minutes. The rest of the veggies and fruits are usually roasted at 350F for about 30 min.
Next I either use a silicone baking mat or line a jelly roll pan with foil. Cleaning up after roasted veggies/fruits can be a pain. For apples and pears, place them on the pan cut side up. I usually wrap carrots up in a foil packet, to keep them from direct heat and so they can steam as well as cook with their juices. Squash and sweet potatoes are just placed on the pan.
How do you know when they are done? Sweet potatoes will give and feel more squishy when they are cooked all the way through. Try and select ones that are of similar size and shape to ensure they get done at the same time. Pears and apples will smell really sweet, and the flesh will get bubbly and kind of foamy. Squash and zucchini will get soft.
Once the veggies and fruit are done cooking I let them sit out on the counter to cool. If I'm using them that day, I will puree them as soon as they are mostly cool. Squash, zucchini, apples and pears get pureed with the skin on. Sweet potatoes need to be peeled, but once they are cooked the skin should come off fairly easily. I reserve the liquid from the carrots and add it while they are pureeing.
What do you do with them now? The options are endless! You can make amazing, cheap, and healthy applesauce, pear sauce, sweet potato mash or a combination of it all - generally the apple flavor is the strongest. Often I serve a side of sweet potato/apple/carrot mash with breakfast or lunch, or for part of R's snack. He likes it both cold from the fridge and slightly warmed in the microwave. I frequently make a mixture of whatever has just been roasted, and then add at least a cup, sometimes a cup and a half to a batter; muffin batter, waffle batter, bread batter. This will make the baked item more moist, so you will probably have to increase your cooking time.
Happy roasting!
Chocolate Zucchini Waffles
As usually happens, this recipe was originally a bread recipe, then morphed into a muffin recipe, and finally morphed into a waffle recipe. I use pureed zucchini instead of grated because I think it makes for a more moist waffle/muffin/bread loaf. Also, if you are trying to be subtle about the vegetable ingredients, why make it obvious? I also have found that when I puree fresh zucchini I need to add some liquid to help it process better. I keep the leftover juice from canned peaches and pears and use that - about 1-2 tablespoons. Try it with just one T, and then add as needed. I have also found that my waffles stick in the waffle iron unless I use an olive oil cooking spray - I spray both sides of the waffle iron before putting adding batter.
This originated from Elizabeth Barbone's Zucchini Bread recipe. I like the spices she uses, as well as the overall texture. This should make about 10-11 waffles.
Dry Ingredients:
1 3/4 ap flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cardamom
3 T unsweetened cocoa powder
Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
1 1/2 cups pureed zucchini
1/2 - 3/4 cup milk
1. In a medium bowl, whisk together the dry ingredients. (I find that measuring them out into a fine sieve over my bowl ensures I don't get any lumps in my final batter.)
2. In a large bowl, whisk eggs together with oil until well combined and slightly frothy (high speed on a handheld mixer or medium-high on a stand mixer). Add sugar, vanilla, zucchini and 1/2 cup milk; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. If the batter feels too thick, add more milk - a couple of tablespoons at a time.
3. Bake in waffle iron according to directions.
4. Serve with peanut butter/sunbutter and slices of bananas.
Enjoy!
This originated from Elizabeth Barbone's Zucchini Bread recipe. I like the spices she uses, as well as the overall texture. This should make about 10-11 waffles.
Dry Ingredients:
1 3/4 ap flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cardamom
3 T unsweetened cocoa powder
Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
1 1/2 cups pureed zucchini
1/2 - 3/4 cup milk
1. In a medium bowl, whisk together the dry ingredients. (I find that measuring them out into a fine sieve over my bowl ensures I don't get any lumps in my final batter.)
2. In a large bowl, whisk eggs together with oil until well combined and slightly frothy (high speed on a handheld mixer or medium-high on a stand mixer). Add sugar, vanilla, zucchini and 1/2 cup milk; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. If the batter feels too thick, add more milk - a couple of tablespoons at a time.
3. Bake in waffle iron according to directions.
4. Serve with peanut butter/sunbutter and slices of bananas.
Enjoy!
Thursday, April 8, 2010
More muffins - never a bad thing!
I posted a variation on this recipe about a little while ago. But, since the possibilities are pretty much endless, I thought I'd offer my suggestions. Enjoy! Oh; I used a millet/teff gluten-free blend in a 1:1 ratio substituted for ap flour.
Carrot Cupcakes
(and variations)
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs, slightly beaten
1. Preheat oven to 325F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Cool before serving.
Nutritional Analysis: 212 kcal, 2.3g protein, 27.4g carbs, 10.7g fat
Substitutions for the carrots:
1. 2 heaping cups finely shredded carrots and ¾ cup drained pineapple chunks
2. 1 cup minced dried apricots, 1 cup chopped dried apples, ¾ cup mashed banana, ¾ cup thawed whole cranberries
3. ¾ cup drained pineapple chunks, 1 cup thawed whole cranberries, 1 cup minced apple, 1 mashed banana; substitute cinnamon with orange zest
Carrot Cupcakes
(and variations)
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs, slightly beaten
1. Preheat oven to 325F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Cool before serving.
Nutritional Analysis: 212 kcal, 2.3g protein, 27.4g carbs, 10.7g fat
Substitutions for the carrots:
1. 2 heaping cups finely shredded carrots and ¾ cup drained pineapple chunks
2. 1 cup minced dried apricots, 1 cup chopped dried apples, ¾ cup mashed banana, ¾ cup thawed whole cranberries
3. ¾ cup drained pineapple chunks, 1 cup thawed whole cranberries, 1 cup minced apple, 1 mashed banana; substitute cinnamon with orange zest
Friday, March 26, 2010
Corned Beef and Corned Beef
I’ve missed getting this out for St. Patrick’s Day, but I don’t think it matters. Corned beef is spectacular any time of the year. Especially if you can buy the corned beef on sale after St. Patty’s and tuck it away in the freezer! So here are two recipes for corned beef. Both work really well and have been greatly enjoyed.
Corned Beef
From “Make It Fast, Cook It Slow” by Stephanie O’Dea
The ingredients:
1 pound potatoes, chopped
1 bunch celery, chopped
2 cups carrots, chopped
3 pounds corned beef, with the seasoning packet
½ cup water
The Directions:
Use a 6-quart slow cooker. Cut the vegetables into 2-inch chunks and put in the bottom of the stoneware. Trim the fat off the meat, and put the meat on top. Add the seasoning packet and water. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Corned beef is much more tender when it is cooked slowly.
My notes:
While this recipe worked, and the corned beef was delicious, I think I prefer to boil mine. I think the texture is more tender. That being said, we cooked this overnight. I felt a little guilty waking up and knowing dinner was done before we’d even left the house, but it made my day a whole lot easier. We also skipped the celery and carrots, and probably should have added more water to compensate.
This next recipe is a lot more labor intensive. I will admit I haven’t made it since having R. The last time I did, the kitchen was a wreck and I used more pots than I want to remember. The meal was amazing, however – we still talk about how good it was! I’ve made some changes from the original recipes, omitting steps and ingredients. I serve this with colcannon, which is a combination of cabbage and mashed potatoes.
Corned Beef and Cabbage Dinner
From Cooking Light, March 2003
1 (4-lb) cured corned beef brisket, trimmed
16 cups of water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 ½ tsp pickling spice
3 garlic cloves, peeled
1. Place the brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer for 3 hours.
2. Remove brisket from pot, keeping the water. Strain the cooking liquid, discarding the solids.
3. Place brisket a serving platter and cover with foil. Place in a preheated oven to keep warm before serving. Serve with creamy horseradish and colcannon.
Colcannon
From The Food Network, recipe courtesy of Isabel Rossiter
3 pounds potatoes, scrubbed
2 sticks butter (you can use less)
1 ¼ cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham, precooked
4 scallions, finely chopped (can omit)
hopped parsley leaves, for garnish
1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grind of black pepper.
2. While the potatoes are steaming, boil the cabbage in unsalted water until it turns a darker color, about 20 min. Add 2 tbsp butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning to the pan. Chop into small pieces.
3. Remove any fat from the ham and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them gently. Serve alongside corned beef.
My notes: I re-use the corned beef cooking liquid for the cabbage. It saved water and gave the cabbage a greater depth of flavor. I also didn’t have to find or purchase any other spices for the corned beef since mine came with a seasoning packet. I don’t peel the potatoes, but instead use red potatoes and mash everything up together. Using precooked ham also cuts down on the total prep time. Colcannon is traditionally served with melted butter swimming on top. I omit the extra butter and serve as an accompaniment to corned beef.
Corned Beef
From “Make It Fast, Cook It Slow” by Stephanie O’Dea
The ingredients:
1 pound potatoes, chopped
1 bunch celery, chopped
2 cups carrots, chopped
3 pounds corned beef, with the seasoning packet
½ cup water
The Directions:
Use a 6-quart slow cooker. Cut the vegetables into 2-inch chunks and put in the bottom of the stoneware. Trim the fat off the meat, and put the meat on top. Add the seasoning packet and water. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Corned beef is much more tender when it is cooked slowly.
My notes:
While this recipe worked, and the corned beef was delicious, I think I prefer to boil mine. I think the texture is more tender. That being said, we cooked this overnight. I felt a little guilty waking up and knowing dinner was done before we’d even left the house, but it made my day a whole lot easier. We also skipped the celery and carrots, and probably should have added more water to compensate.
This next recipe is a lot more labor intensive. I will admit I haven’t made it since having R. The last time I did, the kitchen was a wreck and I used more pots than I want to remember. The meal was amazing, however – we still talk about how good it was! I’ve made some changes from the original recipes, omitting steps and ingredients. I serve this with colcannon, which is a combination of cabbage and mashed potatoes.
Corned Beef and Cabbage Dinner
From Cooking Light, March 2003
1 (4-lb) cured corned beef brisket, trimmed
16 cups of water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 ½ tsp pickling spice
3 garlic cloves, peeled
1. Place the brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer for 3 hours.
2. Remove brisket from pot, keeping the water. Strain the cooking liquid, discarding the solids.
3. Place brisket a serving platter and cover with foil. Place in a preheated oven to keep warm before serving. Serve with creamy horseradish and colcannon.
Colcannon
From The Food Network, recipe courtesy of Isabel Rossiter
3 pounds potatoes, scrubbed
2 sticks butter (you can use less)
1 ¼ cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham, precooked
4 scallions, finely chopped (can omit)
hopped parsley leaves, for garnish
1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grind of black pepper.
2. While the potatoes are steaming, boil the cabbage in unsalted water until it turns a darker color, about 20 min. Add 2 tbsp butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning to the pan. Chop into small pieces.
3. Remove any fat from the ham and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them gently. Serve alongside corned beef.
My notes: I re-use the corned beef cooking liquid for the cabbage. It saved water and gave the cabbage a greater depth of flavor. I also didn’t have to find or purchase any other spices for the corned beef since mine came with a seasoning packet. I don’t peel the potatoes, but instead use red potatoes and mash everything up together. Using precooked ham also cuts down on the total prep time. Colcannon is traditionally served with melted butter swimming on top. I omit the extra butter and serve as an accompaniment to corned beef.
Friday, March 19, 2010
A different take on bread
So as much as I love to bake, I currently am a failure at bread. I'm going to blame it on my oven because its positively inconceivable for all of the recipes I've been trying to be duds. So my problem then lies in how R and I are to have sandwiches. I would really rather not buy gf bread - its expensive, and I know I can make *something* that is more nutritious. As we were eating fresh waffles for lunch (so decadent!) it occurred to me how useful and versatile the waffle maker is. You don't necessarily have to use waffle batter to get a tasty result..... I wonder if I could use bread dough? Of course I leaped straight into using a yeast dough, and then common sense once more took hold. I searched the web and found this blog (http://eatplaylove.blogspot.com) and a recipe for savory waffles. Just what I needed! Here's the recipe. I changed a few things, but its basically from this gal's blog.
Savory Waffle Recipe:
1 1/2 cups all purpose flour (I used a gf blend)
1 1/2 teaspoons baking powder
1/4 + 1/4 teaspoon salt (I added the extra 1/4 tsp salt)
½ tsp onion powder (my addition)
½ tsp garlic powder (my addition)
~1/4 tsp freshly ground pepper (my addition)
¼ tsp cumin (my addition)
1 tablespoon sugar
1 1/2 cups milk (plus 2 tablespoons if you like batter looser)
1 egg
1/2 stick of melted butter/oil
Few slices of ham, turkey, or bacon or any meat on hand - optional
1 cup cheese on hand (I used romano and cheddar) - optional
makes 9 waffles
I omitted the lunchmeat and cheese this time around. I figured I should see if R would eat this "bread" in a sandwich before I got all fancy. Plus, I was out of cheese, and what's the point of adding lunchmeat to the batter if you intend to use the waffle in a sandwich? So I added some extra spices and went to work. I didn't get waffle marks on the tops of the waffles, just the bottoms. But I think this works in my favor since its easier to get sandwich condiments on a smoother surface. M and I thought the flavor and texture came out just right, and R ate 3/4 of one with mayo and lunchmeat for snack. Success! As soon as I get more vegan cheese I will add some to the batter. I also think adding lunchmeat/bacon to the batter would be phenomenal, but I'll probably wait on that for now. Anyway, enjoy!
Savory Waffle Recipe:
1 1/2 cups all purpose flour (I used a gf blend)
1 1/2 teaspoons baking powder
1/4 + 1/4 teaspoon salt (I added the extra 1/4 tsp salt)
½ tsp onion powder (my addition)
½ tsp garlic powder (my addition)
~1/4 tsp freshly ground pepper (my addition)
¼ tsp cumin (my addition)
1 tablespoon sugar
1 1/2 cups milk (plus 2 tablespoons if you like batter looser)
1 egg
1/2 stick of melted butter/oil
Few slices of ham, turkey, or bacon or any meat on hand - optional
1 cup cheese on hand (I used romano and cheddar) - optional
makes 9 waffles
I omitted the lunchmeat and cheese this time around. I figured I should see if R would eat this "bread" in a sandwich before I got all fancy. Plus, I was out of cheese, and what's the point of adding lunchmeat to the batter if you intend to use the waffle in a sandwich? So I added some extra spices and went to work. I didn't get waffle marks on the tops of the waffles, just the bottoms. But I think this works in my favor since its easier to get sandwich condiments on a smoother surface. M and I thought the flavor and texture came out just right, and R ate 3/4 of one with mayo and lunchmeat for snack. Success! As soon as I get more vegan cheese I will add some to the batter. I also think adding lunchmeat/bacon to the batter would be phenomenal, but I'll probably wait on that for now. Anyway, enjoy!
Saturday, March 13, 2010
Breakfast, again!
Have I mentioned before that I love breakfast? I'm a big fan of delicious flavors, don't get me wrong, but there's something about making breakfast that I just absolutely love. Especially when it involves baking something.
Before going gluten-free one of my favorite treats was to hunt down crumpets at the supermarket. For those unfamiliar with these tasty morsels, they are a cross between a pancake and an English muffin. They are round and have tiny holes on top (all the better for capturing melted butter and syrup/jam). English cooks use 3 1/2-inch crumpet rings to contain the simple yeast batter while it bakes in a frying pan or griddle. You can use flan rings, open cookie cutters, or tuna cans with the tops and bottoms cut out. Or you can use nifty English muffin rings you got from your s-i-l! This recipe is out of a Sunset Brunch cookbook, circa 1980.
Crumpets
1 pckg active dry yeast
1 tsp sugar
1/4 cup warm water (about 110F)
1/3 cup milk, at room temp
1 egg
About 4 T melted butter
1 cup AP flour
1/2 tsp salt
In a large bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes). Blend in milk, egg, and 1 T melted butter. Add flour and salt and beat until smooth. Cover and let stand in a warm place until almost doubled (about 45 minutes).
Brush bottom of a heavy frying pan or griddle and the inside of each ring with butter or cooking spray. Heat rings in pan over low heat; pour 3 T batter into each. Bake for about 7 minutes or until holes appear and tops are dry. Remove rings and turn crumpets to brown other side (about 2 minutes). Repeat with remaining batter.
Serve warm or cool on a rack and toast just before serving. Makes 7 or 8 crumpets.
My thoughts:
These are so good! Just as good as I remember. They are like yeast-y pancakes, but a little more spongy in texture. I used a gluten-free flour blend (the millet/teff one) and added maybe 2-3 T more milk to get the batter loose enough. I also use olive oil in place of the melted butter. I found these cook better on my stove top on medium heat instead of low. If you are cooking these for a crowd, a large skillet or griddle works best. My skillet will hold just three rings, which makes for a longer cook time. I'd love to say we're having the rest tomorrow, but the plate was pretty much licked clean!
Before going gluten-free one of my favorite treats was to hunt down crumpets at the supermarket. For those unfamiliar with these tasty morsels, they are a cross between a pancake and an English muffin. They are round and have tiny holes on top (all the better for capturing melted butter and syrup/jam). English cooks use 3 1/2-inch crumpet rings to contain the simple yeast batter while it bakes in a frying pan or griddle. You can use flan rings, open cookie cutters, or tuna cans with the tops and bottoms cut out. Or you can use nifty English muffin rings you got from your s-i-l! This recipe is out of a Sunset Brunch cookbook, circa 1980.
Crumpets
1 pckg active dry yeast
1 tsp sugar
1/4 cup warm water (about 110F)
1/3 cup milk, at room temp
1 egg
About 4 T melted butter
1 cup AP flour
1/2 tsp salt
In a large bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes). Blend in milk, egg, and 1 T melted butter. Add flour and salt and beat until smooth. Cover and let stand in a warm place until almost doubled (about 45 minutes).
Brush bottom of a heavy frying pan or griddle and the inside of each ring with butter or cooking spray. Heat rings in pan over low heat; pour 3 T batter into each. Bake for about 7 minutes or until holes appear and tops are dry. Remove rings and turn crumpets to brown other side (about 2 minutes). Repeat with remaining batter.
Serve warm or cool on a rack and toast just before serving. Makes 7 or 8 crumpets.
My thoughts:
These are so good! Just as good as I remember. They are like yeast-y pancakes, but a little more spongy in texture. I used a gluten-free flour blend (the millet/teff one) and added maybe 2-3 T more milk to get the batter loose enough. I also use olive oil in place of the melted butter. I found these cook better on my stove top on medium heat instead of low. If you are cooking these for a crowd, a large skillet or griddle works best. My skillet will hold just three rings, which makes for a longer cook time. I'd love to say we're having the rest tomorrow, but the plate was pretty much licked clean!
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