Fast Recipes

Pepperberry crumpets with whipped balsamic butter

Start preparing these crumpets before your morning coffee and the dough will have risen by the time you've finished it.

Photo: Ben Dearnely

Ben Dearnley

Elevate your weekend breakfast routine and give these spunky pepperberry crumpets with whipped balsamic butter a whirl. If you’ve never made crumpets from scratch before, don’t fret – they’re truly as simple and pillowy as fan favourite pancakes.


Balsamic butter


1.Mix milk and yeast together in a jug or bowl and set aside until surface is foamy (5 minutes). Combine flour, sugar, bicarbonate of soda and ½ tsp fine cooking salt in a large bowl. Gradually whisk in yeast mixture until smooth. Cover and set aside in a warm place until surface is foamy (1 hour).
2.For balsamic butter, place butter in a bowl of an electric mixer fitted with a paddle attachment and beat butter until pale (8 minutes). Add remaining ingredients and beat until well combined (2 minutes). Cover and refrigerate until required.
3.Heat a heavy-based frying pan over medium-high heat, grease with butter and place 3 greased 10cm metal crumpet rings in pan to heat. Fold pepperberries through batter, then fill each ring with 80ml (1/3 cup) batter and cook until holes appear, and top has set (10 minutes). Using tongs carefully remove rings and turn crumpets. Cook until just golden (1 minute). Regrease rings and repeat with remaining batter.
4.Serve crumpets toasted, topped with balsamic butter and drizzled with honey.

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