RECIPE: When I was little, my sister, brother and I would get up on a Sunday morning and make pikelets and a pot of tea for mum and dad to have in bed. This recipe caught my attention because it had yeast in it. My old recipe used self-raising flour as the rising agent.

COMPONENTS: There’s not much to say about preparing a batter. You mix the ingredients and then let the mixture rise. This was a thicker and stickier batter than I’ve used before. It was slow to rise, but eventually doubled in size. The crumpets rose well in the pan and tasted good.

IMPRESSION: Not bad, but the yeast creates what I felt was unnecessary fuss (and time for the rise) for something that works perfectly well with simpler ingredients.

Recipe by Justin Gellatly from Bread, Cake, Doughnut, Pudding

NB: The Pure Murringo Honey is grown by a friend of mine, Neil Gow, based in Batemans Bay. Lovely stuff!

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