RASPBERRY & BLUEBERRY OAT CRUMPETS

For as long as I can remember, crumpets have been my deliciously indulgent go-to treat for weekend brunch. So when my Mum changed up her signature recipe to a healthier version with oats instead of white flour, I was more than delighted. I made these over the weekend, and with some blueberries and raspberries added into the mix I didn't feel half as guilty eating more than my fair share!

Raspberry & Blueberry Oat Crumpets

makes approx. 15

8 ozs oats

1 oz castor sugar

1/4 teasp salt

1/2 teasp bread soda

1 teasp cream of tartar 

1 oz butter

2 eggs

250 ml milk

raspberries

blueberries

Grind up oats in a food processor until they resemble flour. Sieve dry ingredients into a bowl and rub in the butter. Drop eggs into the centre, add a little of the milk and stir rapidly with a whisk. When half the milk is added, beat until air bubbles rise. Add the remainder of the milk.

Drop a good dessertspoonful into a hot pan,* and cook until bubbles appear on the top. Flip over and cook until golden on both sides. Serve immediately with a dollop of butter and homemade jam.

*I usually drop my blueberries, raspberries or chopped strawberries into the crumpets as soon as they're in the pan, instead of mixing it into the batter, to allow everyone to choose their own quantity of specific berries. Chopped up dark chocolate is another yummy option for a more decadent filling.