1 3/4 cups Self Raising Flour
1/4 tsp salt
2 large eggs
5 dessertspoons castor sugar
1 cup full cream milk
4 dessertspoons canola oil
In a bowl beat eggs and castor sugar until light and frothy.
Add dry ingredients and blend.
Add milk and oil and beat until all combined.
Place in fridge for 1/2 hour before cooking.
On a hot skillet pour crumpet batter and cook in batches.
When bubbles appear on crumpet flip and cook the other side.Serve with jam preserves and whipped cream. Yields 30 crumpets
Prepared, tried and tested by: Gail Haselsteiner
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