If you’re craving something tasty for breakfast, this peanut butter crumpets recipe is out of this world and will delight your tastebuds (but probably not your waistline, sadly).
I’m a massive fan of peanut butter – an eat-it-out-of-the-jar-type - and have a knack for making crumpets. So when I came across this recipe, I knew I had to try it and it really did not disappoint, nor require that much skill…
[Serves 4]
Ingredients:
500ml (2 cups)flour
10ml (2 teaspoons) baking powder
5ml (one teaspoon) salt
1 egg
310ml (1 & 1/4 cups) milk
60ml (1/4 cup) peanut butter
Topping:
250ml (1 cup) icing sugar
60ml (1/4 cup) peanut butter
30ml (2 tablespoons) milk
Extra peanuts
Method:
Sift and mix your dry ingredients together, while mixing milk, peanut butter and egg separately. Take a whisk and combine all of the ingredients. Stir until you have a thick mixture without any lumps.
Heat up a non-stick pan and take 1/4 cup of your mixture and pour it on the pan. It should be roughly similar in circumference to a coffee mug. Allow the crumpets to settle into shape and cook for about a minute until the mixture starts to bubble. Turn it over and cook on the other side.
[Tip: If you want your crumpets to be extra crispy, add some oil to the pan before you add your mixture.]
For your topping, combine the peanut butter with icing sugar and milk… stir it together and you should be fairly lumpy, but smooth in texture.
You can serve your peanut butter crumpets any way you like, but in my experience, stacking them in three layers and adding your topping with some crushed peanuts makes for a perfectly filling, and delicious combination.
Again, these peanut butter crumpets served as something of a shock to the system. They were so delightfully delicious that I just had to share the recipe with you. I know it’s not a plant-based breakfast, which we’re strong advocates for. But I’m sure the recipe could work just as well with animal-friendly substitutes.
Happy eating!
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