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Heathy vegan crumpet recipe

Healthy Buttermilk Crumpet Recipe

Berry & Crust
A delicious plant-based crumpet batter made with buttermilk and blueberries.
Prep Time 15 mins
Cook Time 5 mins
Resting time 45 mins
Course Breakfast
Servings 8 crumpets

Equipment

  • electronic kitchen scale
  • crumpet rings
  • non-stick frying pan & lifter
  • hand whisk
  • stainless steel mixing bowl

Ingredients
  

A-combine

  • 0.005 kg instant dry yeast
  • 0.100 kg soy milk unsweetened

B-buttermilk

  • 0.003 kg baking soda
  • 0.005 kg lemon juice
  • 0.075 kg soy milk unsweetened

C-sift

  • 0.025 kg demerara sugar
  • 0.001 kg ground cinnamon
  • 0.001 kg salt
  • 0.125 kg white bread flour unbleached

Additional (for frying)

  • seed oil blend

Instructions
 

Combine

  • Group A – warm the soy milk until tepid. Stir in the yeast. Reserve on the side.

Batter

  • Group B – whisk the soy milk and the lemon juice in a bowl. The lemon juice will curdle the soy milk to make the buttermilk. Now stir in the baking soda and allow the mixture to react (2 minutes).
  • Group C – sift, then fold into group B.
  • Add the yeast mixture and combine, using a hand whisk.

Resting

  • Cover the bowl and allow the batter to rest, in a warm place, for 30 - 45 minutes.

Frying

  • Heat a little oil in a pan. Grease the rings and place inside.
  • Scoop some batter inside the rings and fry 2 - 3 minutes. Turn over and cook another 1 - 2 minutes.

Notes

Variation:
Blueberry - stir 30g of blueberries into the rested batter before frying.
Keyword cake, crumpets, Vegan