Name: Vanilla bean crumpets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 vanilla bean, split lengthways, seeds removed, pod reserved (see tips); 2⅓ cups (580ml) warm water; 3⅓ cups (500g) '00' flour or bread flour; 1 teaspoon brown sugar; 2 teaspoons (7g sachet) dried yeast; ¼ teaspoon bicarbonate of soda (baking soda); 2 teaspoons fine sea salt; butter, to serve

Vanilla bean crumpets

Our simple crumpets recipe will have you falling love with making these classic breakfast treats at home.

Skip to Recipe

Makes 14

Prep

15M

Cook

15M

Total

30M

There’s nothing better than a plate of warm pancakes at home on the weekend! These vanilla bean crumpets make a delicious indulgent breakfast or brunch.

Crumpets are similar to pancakes, but smaller and thicker. Instead of crepes or pancakes, crumpets lend to an English muffin texture and are airy, spongy and too easy to easy.

Slathered in butter and honey or served with a berry compote, you really can’t go wrong with crumpets. Be sure to add your favourite toppings like fruit or spreads! If you love crumpets but looking for gluten-free, you should try our crumpets with rhubarb compote.

Ingredients

1 vanilla bean, split lengthways, seeds removed, pod reserved (see tips)

2⅓ cups (580ml) warm water

3⅓ cups (500g) '00' flour or bread flour

1 teaspoon brown sugar

2 teaspoons (7g sachet) dried yeast

¼ teaspoon bicarbonate of soda (baking soda)

2 teaspoons fine sea salt

butter, to serve

Method

1.Process vanilla seeds with remaining ingredients until smooth. Keep mixture in processor with lid on; stand in a warm place for 30 minutes.

2.Lightly grease four 8cm (3¼-inch) egg rings or round cutters with oil. Lightly grease a large non-stick frying pan with oil then place over high heat. Place rings in pan; fill each ring with a scant ¼ cup of batter. Reduce heat to medium; cook for 5 minutes or until tops have bubbles and batter tops look dry. Turn crumpets over. Remove rings; cook a further 3 minutes or until golden brown.

3.Serve warm crumpets with butter.

Use your hand to fill the ¼ cup measures of crumpet mixture as it’s difficult to handle with a spoon. You can use more than one frying pan and extra egg rings to make cooking faster.

Save the vanilla pod and place in a jar of sugar for vanilla infused sugar. Or use as a stirrer for warm milk or hot chocolates. You can use 1 teaspoon vanilla extract instead of the vanilla bean if preferred.

Crumpets will keep in an airtight container at room temperature for up to 2 days.

Serving suggestion Serve topped with fresh peaches and almonds.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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