Breakfast Crumpet Stacks

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Capetonians are pretty healthy people, for the most part. We might drink a lot of wine, but we go to the gym, we run half marathons, we climb Lion’s Head and we swim in the ocean. We also eat. And so we should – you can’t do all of the above and count calories every day. So perhaps it’s more accurate to say that we’re balanced. We’ll go for a Saturday morning run, and then sit down to a beautiful seaside breakfast. No low-fat granola, please – something with pastry or eggs, and definitely bacon. Some people are less into breakfast than others, but I need to feed in the morning. If I haven’t had breakfast yet (even without a run), rather stay clear. During the week I usually eat something fast – cereal or a  peanut butter and banana muffin – but on the weekend I like to reward myself with a more elaborate feast. And if I feel like cooking, crumpets are high on the list. Leftover crumpets can be popped into a ziplock bag in the freezer, and microwaved for a minute to re-heat when needed, so I recommend making a full batch, or even two, when you’re in the cooking mood. Then there will extras in the freezer, ready and waiting, the next time you’re feeling lazy.

Breakfast Crumpets

300ml flour
20ml sugar
pinch salt
125ml milk
60ml water
1 egg
1 tblsp oil
2 tsp syrup
2 tsp baking powder
* makes 12-15, depending on size

Mix the flour, sugar and salt in a large bowl. Whisk together the milk, water and egg, and add to the dry ingredients. Whisk well. Mix in the oil and syrup, and stir through the baking powder. Drop large spoonfuls into a buttered, non-stick pan, and flip when they start to bubble.

Serve with any of the following:
Butter & syrup
Bacon, banana & syrup
Fresh berries & honey
Preserved fig, bacon & marscapone
Nutella & Banana

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