These are soft pancake-like or crepe-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets. Posted from an online source in response to a recipe request. Cooking time is approximate.
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- 1Beat the egg yolks and blend in the sifted flour, sugar, salt.
- 2Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
- 3Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
- 4Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
- 5Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
- 6When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
- 7Serve warm.
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Nutritional Facts for Scots Crumpets (Scottish Pancakes)
Serving Size: 1 (861 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 102.9
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 1.7 g
- Cholesterol 31.0 mg
- Sodium 45.5 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 0.4 g
- Sugars 1.6 g
- Protein 3.3 g