Crumpcakes – A Recipe Fusion Of Pancakes & Crumpets

Crumpcakes - Pancakes + Crumpets

 

Ever wondered what would happen if a pancake and a crumpet got together and morphed into one? Because recently, I did, and I tell you, the result is magnificent!

Flat like a pancake but with the crater-like holes of a crumpet, it means that when you drench your crumpcakes with maple syrup, it soaks right in.

These crumpcakes are so easy and quick to make. Unlike regular pancakes that have you slaving away over the stove for what seems like forever, because we use a wetter style of batter and there are lots of air bubbles, it means they cook super quick!

Equipment – You’ll need an excellent non-stick pan for these as we use no oil when cooking.

To make a batch of 8 crumpcakes you’ll need:

CRUMPCAKES

Ever wondered what would happen if a pancake and a crumpet got together and morphed into one? Because recently, I did, and I tell you, the result is magnificent! 

Course Breakfast, Mains
Cuisine Vegan
Cook Time 20 minutes

Ingredients

  • 3/4 cup Plain Flour
  • 1/4 cup Cornflour
  • 1 1/4 tsp Baking Powder
  • 1/4 cup Aquafaba (the brine from tinned chickpeas)
  • 3/4 cup Rice Milk
  • 2 tsp Maple Syrup

Instructions

  1. Add dry ingredients into a mixing bowl followed by the wet ingredients. 

  2. Using a hand balloon whisk. Whisk the mixture until the batter is smooth. You will notice there are air bubbles in your batter, this is good! 

  3. Heat a non stick pan over medium heat. 

  4. Using a 1/4 cup measurement, measure out 1/4 cup of batter and pour into the centre of your pan. 

  5. You want to cook the pancake until the top no longer looks shiny or wet. Flip and cook for a further 30 seconds - a minute. 

  6. Serve right away with your favourite toppings. 

Recipe Notes

Topping Ideas:

  • Maple syrup 
  • Maple syrup mixed with butter 
  • Ice cream and maple syrup 
  • Your favourite jam or chocolate spread 
  • Lemon juice + sugar 

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