Caramelized Banana Crumpets
Bananas add a touch of the tropics to your high tea or breakfast buffet. Eat these as-is, or try spreading them with peanut butter or Nutella.
INGREDIENTS | YIELDS 12–16 CRUMPETS
- 5–6 tablespoons unsalted butter
- ¼ cup brown sugar
- 2 ripe bananas, chopped
- 1 tablespoon rum
- 1¼ cups buttermilk
- 1¾ teaspoons active dry yeast (1 package)
- 1 egg
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1¾ cups all-purpose flour
Melt 3 tablespoons butter in a large sauté pan over high heat. Add brown sugar, and cook mixture until it sizzles.
Add bananas in a single layer and cook, stirring, until golden and caramelized, about 2 minutes. Remove from heat, add rum, and set aside to cool.
In a large bowl, combine buttermilk and yeast. Set aside until foamy, about 10 minutes.
Add cooled bananas, egg, salt, nutmeg, and flour. Beat together 5 minutes, until a smooth dough is formed.
Cover with plastic wrap and set aside to rise in a warm spot until doubled in volume, about 1½ hours.
Heat griddle over high heat. Test the griddle by sprinkling on a little water. If it sizzles and evaporates, it's ready. Lower heat to medium. Melt 1 tablespoon of remaining butter on the griddle.
Place muffin rings on the griddle and fill them halfway with batter. Cover loosely with foil and cook until crumpets are browned on the bottom, about 5 minutes.
Using a spatula or tongs, flip over each crumpet and ring. Cover and cook another 5 minutes. Serve warm.
