Crumpets with Strawberry Balsamic Jam

• Vegetarian

• Produce

  • 1 cup Strawberries

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 packet Active yeast, dry
  • 8 oz Gold medal whole wheat flour, white
  • 1 tsp Kosher salt
  • 25 tsp Sugar

• Dairy

  • 1 cup Skim milk

• Liquids

  • 2 tbsp Water

Found on healthy-delicious.com

Description

Ingredients

• 1 cup skim milk
• 2 tablespoons water
• 1 packet (0.25 ounces) dry active yeast
• 1 teaspoon sugar
• 8 ounces Gold Medal® white whole wheat flour (about 2 cups sifted)
• 1 teaspoon kosher salt
• 1 cup chopped strawberries
• 1/2 cup sugar
• 1 tablespoon balsamic vinegar

Directions

• To make the Crumpets: In a medium saucepan, heat the milk and water over low heat until warm to the touch. Remove from heat and stir in the yeast and sugar. Let sit 10-15 minutes (you should see some small bubbles start to form and the mixture might look frothy.) Sift together the flour and salt. Slowly stir into the wet ingredients; mix until a smooth, pasty batter forms (it should be about the consistence of brownie batter.) Cover and let sit in a warm place for 1 hour. Spray the inside of your rings (see note) with oil or cooking spray. Grease a nonstick griddle or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles. Remove rings; flip crumpets and cook 1 minute on the other side. Serve warm, preferably with butter and jam. To make the Strawberry Balsamic Jam: Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly, until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool. Yields about 3/4 cup jam.
• To make the Crumpets: In a medium saucepan, heat the milk and water over low heat until warm to the touch. Remove from heat and stir in the yeast and sugar. Let sit 10-15 minutes (you should see some small bubbles start to form and the mixture might look frothy.) Sift together the flour and salt. Slowly stir into the wet ingredients; mix until a smooth, pasty batter forms (it should be about the consistence of brownie batter.) Cover and let sit in a warm place for 1 hour. Spray the inside of your rings (see note) with oil or cooking spray. Grease a nonstick griddle or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles. Remove rings; flip crumpets and cook 1 minute on the other side. Serve warm, preferably with butter and jam. To make the Strawberry Balsamic Jam: Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly, until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool. Yields about 3/4 cup jam.
• In a medium saucepan, heat the milk and water over low heat until warm to the touch. Remove from heat and stir in the yeast and sugar. Let sit 10-15 minutes (you should see some small bubbles start to form and the mixture might look frothy.)
• Sift together the flour and salt. Slowly stir into the wet ingredients; mix until a smooth, pasty batter forms (it should be about the consistence of brownie batter.) Cover and let sit in a warm place for 1 hour.
• Spray the inside of your rings (see note) with oil or cooking spray. Grease a nonstick griddle or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles. Remove rings; flip crumpets and cook 1 minute on the other side.
• Serve warm, preferably with butter and jam.
• To make the Strawberry Balsamic Jam: Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly, until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool. Yields about 3/4 cup jam.
• Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly, until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool.
• Yields about 3/4 cup jam.

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