Best 2 Whole Wheat Crumpets Recipes

Are you tired of the same old breakfast routine and looking for a healthier and tastier option? Whole wheat crumpets are a delightful and nutritious way to start your day. Made with whole wheat flour, these crumpets are packed with fiber, vitamins, and minerals, making them a wholesome and satisfying meal. Whether you enjoy them plain, toasted, or topped with your favorite spreads, whole wheat crumpets offer a versatile and delectable addition to your breakfast or brunch menu. In this article, we will explore the best recipes for cooking delicious and fluffy whole wheat crumpets, ensuring that your mornings are filled with flavor and nourishment.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

Whole-Wheat Crumpets With Mock Clotted Cream image

I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings. They come out flat, like pancakes, with a deep yeasty flavor and crisp crust. Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very "Alice in Wonderland" feel. Hot crumpets beg for clotted cream. Traditional recipes call for simmering cream for a couple of hours in a double boiler, then removing and chilling the cream, or clot, that forms on top. I did this once, and it was delicious, though not entirely worth it since you can buy clotted cream, or make a fake, mascarpone-based version that's just as good.

Provided by Melissa Clark

Categories breakfast, dessert, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 cup warm milk
1 envelope (2 1/4 teaspoons) yeast
1 teaspoon honey
1 1/2 cups warm water
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup mascarpone
6 tablespoons heavy cream
Vegetable oil for cooking

Steps:

In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams

WHOLE WHEAT CRUMPETS

Whole Wheat Crumpets image

These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these.

Provided by webmonkey

Categories Bread Yeast Bread Recipes English Muffin Recipes

Time 1h15m

Yield 15

Number Of Ingredients 8

Ingredients

½ cup warm water (105 to115 degrees F/40 to 45 degrees C)
2 teaspoons honey
1 tablespoon active dry yeast
2 ¼ cups whole wheat flour
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups milk at room temperature
5 3-inch round metal rings (such as wide-mouth canning jar rings)

Steps:

Stir warm water and honey together in a large bowl. Mix yeast into the warm water and let stand until the yeast begins to bubble, 10 to 15 minutes. Stir flour, salt, baking soda, and milk into yeast mixture. Cover bowl and let rise in a warm place for 30 minutes.
Preheat an electric griddle to medium-low heat (220 degrees F/105 degrees C) and grease the griddle. Grease the metal rings.
Place the greased rings onto the griddle and allow to warm for 1 to 2 minutes; spoon about 3 tablespoons of batter into each ring. Batter will be elastic and stringy, but will fill out the ring as it cooks. Cook the crumpets until golden brown on the bottom and bubbles form on the top side, 5 to 8 minutes. Increase griddle temperature to 230 degrees F (110 degrees C) and flip the crumpets. Cook until underside is golden brown, 2 to 3 more minutes.
Remove rings from crumpets, grease the rings and griddle again, and turn griddle heat back down to 220 degrees F (105 degrees C). Repeat to make 2 more batches of crumpets.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 15.3 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 208.6 mg, Sugar 2 g

Tips:

Make sure the water is lukewarm, not hot, to activate the yeast.
If you don't have a crumpet ring, you can use a cookie cutter or a mason jar lid to cut out the crumpets.
Don't overcrowd the pan when cooking the crumpets. Leave at least 2 inches of space between each crumpet.
Cook the crumpets over medium heat until they are golden brown on both sides.
Serve the crumpets warm with your favorite toppings, such as butter, jam, or honey.

Conclusion:

Whole wheat crumpets are a delicious and healthy breakfast option. They are easy to make and can be customized with your favorite toppings. Whether you like them plain or with butter, jam, or honey, whole wheat crumpets are a great way to start your day.