This is one of my favourite weekend breakfast recipes!
These light and fluffy crumpets are pretty healthy, especially if you use wholewheat flour and coconut oil. There is no sugar in the recipe itself as the banana gives its own sweetness, so any added sugar depends entirely on what you put on it. The whisky or brandy adds a nice tang, but if you prefer to go teetotal, you can use hot water instead to plump up the raisins a bit.
What makes these so light and fluffy is the egg white, and the key with any soufflé mix is to get the final product on the plate as soon after cooking as possible. If you don’t eat them right away, they will still be delicious but not quite so fluffy.
To serve, honey (and sometimes a sprinkle of cinnamon) is my topping of choice and obviously one of the healthiest options, but you can use anything else for sweetness e.g. maple syrup, jam, marmalade or lemon curd. If you like a bit of creaminess, serve with a spoon of Greek yoghurt, mascarpone, double cream or cream cheese, and mint leaves finish it off with a clean taste.
- 1 ripe banana
- 1T raisins or sultanas
- 1T whisky or brandy (optional)
- 2T wholewheat (or plain) flour
- ½ t baking powder
- 1 egg, separated
- Pinch salt
- 1T coconut oil or butter
Optional extras to serve:
- Honey, maple syrup, jam, marmalade or lemon curd
- Greek yoghurt, mascarpone, double cream or cream cheese
- Mint leaves
Soak the raisins or sultanas in the whisky or brandy in a small bowl for at least 5 minutes – longer if you think to do it early enough.
Mash the banana and add the egg yolk, baking powder and flour.
Beat the egg white and salt in a separate bowl till soft peak stage.
Then beat the banana mix (doing it in this order means you don’t have to clean the beater in between). Add the raisins and whisky to the banana mix and beat again. Fold in the egg white.
Melt the butter or coconut oil in a frying pan on low heat.
Drop a teaspoon of mix in. When it starts sizzling, you can add the rest of the mix (or as much as you can fit in the pan) by tablespoons. It doesn’t matter if they touch, although if the pan is full it may require some planning to fit them back in when you turn them over (hint: try to put them back in at the same angle).
Cook a few minutes until the crumpets start to rise and are browning underneath – the longer you leave them, the crispier the outside will be. Carefully slide a spatula under each one and turn over.
When both slides are brown, slide off onto a serving plate. Serve immediately with your topping of choice and any added extras to your taste.
- The preparation is quite quick, so put a pan on the heat with the coconut oil or butter as you start if your stove plates take a while to warm up. If you have a gas stove, you can put it on later. The point is to get the mix into the pan as soon as possible after you’ve folded the egg white in for maximum fluffiness.
- For smaller crumpets, drop less mix into the pan for each one.
- You can keep them warm, but the soufflé effect is best if served immediately. If you are serving several people, it helps to have a few pans going at once so everyone can eat at the same time.
© Alexandra Lawrence and Inspired Nourishment, 2014