Ingredients
- 3 eggs
- 375-500ml (1½-2 cups milk)
- 750ml (3 cups) cake wheat flour
- 250ml (1 cup) sugar
- 10ml (2 tsp) baking powder
- A pinch of salt
- Butter or oil, for frying
- 440g Rhodes Pineapple Rings in Light Syrup, drained
- Maple syrup, to serve
Method
Whisk the eggs and milk together.
Sift the flour, sugar, baking powder and salt together in the mixing bowl of an electric mixer.
Beat in enough of the milk mixture to make a thick, smooth batter.
Heat the butter or oil in a frying pan and spoon equally sized portions of batter into the pan, approximately the size of the pineapple rings.
Cook on one side until bubbles appear on the surface of the crumpet, then place a Rhodes pineapple ring on top of each crumpet and slightly push it down.
Turn the crumpet over and cook the other side.
*Recipe supplied by Rhodes