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These crumpets are seriously fluffy and will rise more than you expect – perfect for adding some flavor jewels like blueberries or chocolate chips.

Buttermilk crumpets


  • 250 ml cake flour
  • 5 ml baking powder
  • 2 ml salt
  • 30 ml castor sugar
  • 30 ml melted butter
  • 1 jumbo egg
  • 180 ml buttermilk
  • a little oil for the pan
  • 250 ml blueberries

Chef's hint: If blueberries are not in season, chocolate chips will add a bit of decadence. For a savoury variety, omit the sugar, add dried red chilli flakes or chopped chives to the mix and add a handful of cooked corn kernels and small dice of cheddar cheese to the batter.


Sift together the flour and baking powder and stir in the salt and sugar. Whisk the butter and egg into the buttermilk and add to the dry ingredients while stirring with a wooden spoon. Donít over mix the batter. Let it stand for 30 minutes. If it thickens too much in this time, lightly whisk in a little milk or water Ė it should be like thick pancake batter.

Heat a heavy-bottomed pan, brush with a little oil and drop spoonsful of the batter onto the hot surface. Drop a small handful of blueberries on top of each crumpet as soon as some bubbles appear. Now flip the pancakes with a spatula and cook the other side briefly, until golden.

Keep the cooked crumpets warm in a low oven while continuing to use up all the batter. Serve warm alongside a tray of fresh blueberries, butter, mascarpone, honey or maple syrup.

Makes about 8 crumpets, depending on size.