Retha Schneider Venter
Makes 12-14.
These were made famous by Australian chef Bill Granger who served them with honeycomb butter. We tried them with bacon and maple syrup, delicious!
300g ricotta cheese
125ml milk
4 eggs, separated
250ml flour
5ml baking powder
pinch of salt
olive oil for frying
cooked streaky bacon for serving
maple or golden syrup for serving
Combine the ricotta, milk and egg yolks and mix well. Sift the flour, baking powder and salt and add to the milk mixture. Beat the egg whites until stiff and fold into the batter.
Heat a little oil in a non stick frying pan and drop spoonfuls of batter into the pan. Cook over a medium heat until golden brown underneath the crumpets, then flip them over and cook for a few minutes on the other side.
Remove from the pan and keep the crumpets warm. Repeat until all the batter is finished. Serve them warm with bacon and syrup.
These were made famous by Australian chef Bill Granger who served them with honeycomb butter. We tried them with bacon and maple syrup, delicious!
300g ricotta cheese
125ml milk
4 eggs, separated
250ml flour
5ml baking powder
pinch of salt
olive oil for frying
cooked streaky bacon for serving
maple or golden syrup for serving
Combine the ricotta, milk and egg yolks and mix well. Sift the flour, baking powder and salt and add to the milk mixture. Beat the egg whites until stiff and fold into the batter.
Heat a little oil in a non stick frying pan and drop spoonfuls of batter into the pan. Cook over a medium heat until golden brown underneath the crumpets, then flip them over and cook for a few minutes on the other side.
Remove from the pan and keep the crumpets warm. Repeat until all the batter is finished. Serve them warm with bacon and syrup.
