YOU FANCY HUH

English Crumpets with Pineapple Compote


Really into tea lately anyone else that love tea! Any way why not be fancy and try it with crumpets. Little break from thanksgiving lol 

What you'll need

• Crumpets:
• 2-cups warm milk
• 2-teaspoons dry active yeast
• 2 ¼ cups flour
• 1 ½ teaspoon sugar
• 1-teaspoon salt
• 1-teaspoon baking soda
• 3-inch metal ring-molds
• Cooking spray or vegetable oil
• Pineapple Compote:
• ½ cup honey
• 1-cup water
• 3 -strips lemon peel
• 2-tablespoons lemon juice
• 2-cups chopped pineapple

How to make it

1. In a large bowl, mix together warm milk and yeast. Cover mixture with plastic wrap and let sit in a warm place for 10 minutes.
2. Uncover mixture and sift in flour, salt, baking soda, and sugar. Mix with a wooden spoon until all combined. Cover with plastic wrap and let sit in a warm place for 1 hour.
3. Once the hour is up, heat a skillet to medium heat. Place your ring molds in the skillet and grease pan and ring molds with cooking spray. Spoon in two tablespoons of your batter. Spread the batter with a spoon so it touches the entire inside of the ring mold. Cook for 7 minutes. Use tongs to remove the ring-mold as it will be hot. Flip the crumpet and cook for an additional 4 minutes. Repeat this process until the batter is gone.
4. In a saucepan, combine honey, water, lemon peel, and lemon juice. Bring to a boil then reduce to a simmer. Add chopped pineapple and simmer for about 15 minutes. Spoon compote over warm crumpets.