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Recipe: Episode 2 - Rooibos Infused Crumpets

News
28 October 2014
Recipe: Episode 2 - Rooibos Infused Crumpets Image : 118
 What You Need:

2 eggs

2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1-teaspoon baking soda

1-teaspoon salt

3/4-teaspoon ground cinnamon

1/4-teaspoon ground cardamom

Healthy pinch of ground cloves

Scant 1/8-teaspoon ground ginger

1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)

1 1/2 cups buttermilk

1/2 cup brewed black rooibos

4 tablespoons butter, melted and cooled

½ teaspoons vanilla extract

Oil or cooking spray (for cooking)

What You Need:

  • In a large bowl beat eggs. Add buttermilk, rooibos, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.



  • Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance it’s hot enough.



  • Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heatproof plate in a 200 degree F oven until ready to serve.  Maple syrup… that’s nice!