CRUMPETS FOR TEA

I learned to make these on a farm in Africa. We would make the batter and fry the crumpets while water was heating for tea. Serve with strawberry jam and cream.

Crumpets

    3/4 cup all-purpose flour
    1 tablespoon wheat germ
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 large egg
    1/2 cup low-fat buttermilk
    1/2 cup fat-free milk
    2 tablespoons butter, melted
    1 tablespoon Lyle's Golden Syrup

1.  In a large bowl, use a whisk to stir the flour, wheat germ,
     baking powder, soda and salt.

2.  In a small bowl, whisk egg, buttermilk, milk, butter and
     syrup. Whisk into flour mixture. You may want to add two
     more tablespoons flour if batter is not thick enough.

3.  Heat a 13-inch griddle over medium heat until a drop of
     water sizzles and disappears in a few seconds. Melt a little
     butter and fry tablespoonfuls of batter. Turn when lots of
     bubbles appear. Both sides should be golden.

     Makes 15 to 20 crumpets