Ingredients

The following ingredients have 4 Servings
  • 1 vanilla bean, split lengthways, seeds removed, pod reserved (see tips)
  • 2⅓ cups (580ml) warm water
  • 3⅓ cups (500g) '00' flour or bread flour
  • 1 teaspoon brown sugar
  • 2 teaspoons (7g sachet) dried yeast
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoons fine sea salt
  • butter, to serve

Instruction

  • Process vanilla seeds with remaining ingredients until smooth. Keep mixture in processor with lid on; stand in a warm place for 30 minutes.
  • Lightly grease four 8cm (3¼-inch) egg rings or round cutters with oil. Lightly grease a large non-stick frying pan with oil then place over high heat. Place rings in pan; fill each ring with a scant ¼ cup of batter. Reduce heat to medium; cook for 5 minutes or until tops have bubbles and batter tops look dry. Turn crumpets over. Remove rings; cook a further 3 minutes or until golden brown.
  • Serve warm crumpets with butter.