I’ve decided to do the good housewife thing (at least for this week). I’ve been cutting out recipes from magazines and I promised myself to make at least one of them everyday. Day 1 so far is going great!
These crumpets go well with sour cream, crispy streaky bacon, a sweet red chilli and some parsley 🙂 I added a slice or two of watermelon for something fresh and cool.
Ingredients (enough for 4 servings):
1 cup (250ml) flour
1 tsp paprika
1/3 tsp salt
2 large eggs
80ml milk (1/3 cup, roughly)
1-2 tbsp sweet chilli sauce
2 cans (400ml each) whole kernel corn
Making the crumpets:
Mix flour, salt and paprika. Add the eggs, milk, corn, sweet chilli sauce and a handful of chopped parsley leaves and mix together.
Add some olive oil (I’ve used coconut oil, worked just as well) to a medium heat skillet and spoon in tablespoon sizes of the mixture. They should be fried for about 2 minutes on each side (depending on the heat of your pan – mine was on setting 4 of 6). They are done when nice and golden. In the same pan, fry some streaky bacon and serve with crumpets.
Garnish with fresh parsley and sour cream – voila!