Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
2. Step
Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.
3. Step
Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
4. Step
Cover with a plate and leave somewhere warm to proof for 1 hour.
5. Step
Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
6. Step
Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
7. Step
Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
8. Step
Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
9. Step
Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.
10. Step
Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
11. Step
Cover with a plate and leave somewhere warm to proof for 1 hour.
12. Step
Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
13. Step
Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
14. Step
Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
