Gluten-Free Crumpets with Berry Compote

Ingredients

• 1 cup Gluten-Free Flour Blend
• 1/4 cup Tapioca Starch
• 1 tsp Dry Active Yeast
• 1/2 tsp Baking Soda
• 1 tsp Granulated Sugar
• 3/4 cup Warm Milk
• 1 Eggs
• 2 tbsp Melted Butter
• 2 cups Mixed Berries
• 2 tbsp Maple Syrup
• 1 tsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup Gluten-Free Flour Blend, 1/4 cup Tapioca Starch, 1 tsp Dry Active Yeast, 1/2 tsp Baking Soda, and 1 tsp Granulated Sugar until well combined.
2. 2In a separate medium bowl, whisk together the 3/4 cup Warm Milk, 1 Egg, and 2 tbsp Melted Butter until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spoon until you have a smooth batter with no lumps. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for 30 minutes to rise.
4. 4While the batter is rising, place the 2 cups Mixed Berries, 2 tbsp Maple Syrup, and 1 tsp Lemon Juice into a medium saucepan. Cook over medium heat, stirring occasionally, for 8-10 minutes, or until the berries have softened and the mixture has thickened into a compote. Remove from heat and set aside.
5. 5Heat a lightly oiled griddle or a 25.4 cm non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
6. 6Once the griddle is hot, pour approximately 1/4 cup of the risen batter onto the griddle for each crumpet, leaving some space between them. Cook for 4-5 minutes on the first side, until you see bubbles forming on the surface and the edges look set. Carefully flip the crumpets and cook for another 4-5 minutes on the second side, until golden brown and cooked through.
7. 7Serve the cooked crumpets immediately, topped with the prepared berry compote.

Substitutions

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