Sun-Dried Tomato Crumpets

Instructions

1. 1

   Sift together flour, baking powder, and salt into a large mixing bowl, then set aside.

   Tip: Sifting ensures your crumpets will be light and airy.

2. 2

   In another bowl, whisk together Greek yogurt, milk, minced garlic, and 15 ml of olive oil until smooth and well combined.

   Tip: The yogurt adds tanginess and helps bind the batter.

3. 3

   Fold the wet ingredients into the dry ingredients using a spatula until just combined, being careful not to overmix the batter.

   Tip: Lumpy batter will produce fluffier crumpets than smooth batter.

4. 4

   Gently fold in the chopped sun-dried tomatoes, Parmesan cheese, fresh basil, and black pepper until evenly distributed throughout.

   Tip: Reserve a small handful of tomatoes and basil for topping if desired.

5. 5

   Heat a non-stick griddle or large frying pan over medium heat and lightly oil with the remaining olive oil.

   Tip: A crumpet ring or English muffin ring will help maintain the crumpet shape.

6. 6

   Pour approximately 80 ml of batter onto the hot griddle for each crumpet, using a ring mold if available to keep the shape defined.

   Tip: Work in batches to avoid overcrowding the pan.

7. 7

   Cook for 4-5 minutes on the first side until the bottom is golden brown and the top appears mostly set with small holes forming.

   Tip: Resist the urge to flip too early; patience creates the characteristic crumpet texture.

8. 8

   Carefully flip and cook the other side for 2-3 minutes until lightly golden, then transfer to a warm plate and repeat with remaining batter.

   Tip: Keep finished crumpets warm in a low oven while you cook the remaining batches.