Makes about 25 small crumpets
Preparation time: 10 minutes
Cooking time: 30 minutes
1 Sift the flour, baking powder and salt. Beat the eggs and sugar together until light and fluffy, then stir in the buttermilk and butter. Add the flour mixture to the egg mixture and whisk to a smooth batter. Chop about 8 raspberries into pieces and stir them into the batter.
2 Heat a little oil in a heavy-based pan. Drop tablespoonful’s of the batter into the oil to cook; turn the crumpets once and repeat until all the batter is used up.
Serve the crumpets with creamed honey and fresh berries.
Words:Johané Neilson, Home magazine
Image: Francois Oberholster