Indonesian crumpets

Makes 20

250ml (1 cup) soy or coconut milk

7g sachet dried active yeast

1 tsp coconut sugar

300g (2 cups) plain flour

2 tsp bicarbonate of soda

1 tsp sea salt

1 tsp vanilla powder olive oil or vegan butter, for greasing

Suggested toppings

Coconut yoghurt, vegan butter, pure maple syrup, fresh berries, shredded basil leaves, dried edible flowers, hemp seeds, icing sugar.

Method

Gently warm the soy or coconut milk and 250ml (1 cup) of water in a saucepan over low heat until just warmed through (don’t warm the liquid too much or you will kill your yeast). Pour the liquid into a bowl and add the dried yeast and sugar. Set aside in a warm place for 15 minutes or until the surface starts to foam.

Sift the flour, bicarbonate of soda, salt and vanilla into a large bowl. Add the yeast mixture and stir to combine. Place a clean damp tea towel over the mixing bowl and set aside for 3540 minutes or until the mixture is risen and bubbly.

Heat the oven to 100degC fanforced. Lightly grease a large frying pan and set over mediumhigh heat, then lightly grease a few egg rings and place them in the pan.

Stir the mixture again — it should look like thick, bubbly pancake batter. Add 60ml125ml (1⁄4 cup1⁄2 cup) more water to reach the desired consistency if necessary.

Spoon 23 tablespoons of the mixture into each egg ring. Cook for 2 minutes or until the tops are completely covered in bubbles and the batter is dry. Remove the egg rings, transfer the crumpets to a heatproof plate and keep warm in the oven. Repeat with the remaining mixture to make about 20 crumpets.

Serve the warm crumpets with your favourite toppings. I love adding lashings of vegan butter and maple syrup!

Any leftover crumpets will keep in an airtight container in the fridge for 23 days or in the freezer for up to 2 weeks.