Ingredients
- 2 tsp dried yeast
- 1/2 cup/125ml/4.2 oz warm water
- 1 1/2 cups/225g/8 oz plain flour
- 1/2 cup/125ml/4.2 oz milk of choice
- 1 tsp Natvia
- 1/2 tsp salt
- 1/2 cup/125ml/4.2 oz water
- 1/4 tsp baking soda
Directions
- Combine yeast and warm water and set aside for 10 minutes until yeast has bloomed.
- Combine yeast water, plain flour, milk, Natvia, and salt and mix until full combined.
- Cover with plastic wrap and allow to proof until doubled in size, about an hour.
- Add remaining water and baking soda and mix until combined and smooth.
- Cover again and let it rest for 30 minutes to rest.
- Using a nonstick pan brushed with oil, over low heat place egg rings. Fill each egg rings with 1/4 cup of batter and cook for 6-7 minutes until the base is golden brown, bubbles appear, and the top is set.
- Allow to cool on a wire rack.
Macros for 1 crumpet: Calories: 40 Fat: 0g Carb: 8.6g Fiber: 0.4g Sugar: 0.4g Protein: 1.4g
