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Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are good and quick for breakfast or an afternoon snack. I remember them fondly from when I was young. This small amount is just sufficient, I find, for my family, as they need to be served immediately. It’s easy enough to double the quantities if you’re serving a crowd, just make sure everyone is waiting at their plate to drizzle their crumpet with honey or spread with jam and cream. Actually, I remember crumpets as ESPECIALLY good with a little drizzle of honey or syrup and a small dollop of vanilla ice cream.


  • 1 tablespoon caster (superfine) sugar
  • 1 egg
  • a few drops of vanilla extract
  • 20 g(¾ oz) butter, melted
  • 125 g( oz/1 cup) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 125 ml(4 fl oz/½ cup) milk
  • butter, for frying


Whisk together the sugar, egg and vanilla until foamy. Whisk in the melted butter and then add the flour and baking powder. Pour in the milk, whisking it all together to make a smooth, thick batter.

Melt a little butter in a non-stick frying pan — just enough to coat the bottom. When it is sizzling, drop in tablespoons of batter, allowing enough room between them so that you can turn them over easily. Fry over medium heat until air bubbles appear on the surface and the bottoms are golden and set. Flip them over with a spatula and fry the other side. When the new undersides are golden brown, lift them onto a plate with your spatula and cook the rest of the batter, adding more butter to the pan as it is needed. Make sure that the pan keeps a steady heat and doesn’t get too hot. Serve immediately.