Nov 23, 2006
Scottish Crumpets
- 2 cups flour
- 2 tbsp sugar
- pinch of salt
- 2 eggs, separated
- butter
- 15 oz. milk
- strawberry jam
- Beat the egg yolks and stir in the flour, sugar, and salt.
- Melt 2 tbsp of butter and add it to the yolk mixture.
- Beat the egg whites to soft peaks and then fold it into the yolk mixture.
- Melt a little butter in a skillet and panfry the batter, 1/4 cup at a time.
- Cook on both sides until bubbly and golden.
- Serve with butter and strawberry jam.
Delicious and addicting. They taste good at room temperature as well as hot. For 2 people you may want to cut the recipe in half.