Introducing Crumbcakes! Yeast Pancakes with Mascarpone, Rhubarb and Maple Syrup.
What is a crumbcake you ask? Is it a crumpet or a pancake!?
The answer is somewhere in between! Basically it's a thick pancake but made with yeast like a crumpet. So a crumbcake it is! Now why make a crumbcake instead of a pancakes? Read on and I'll tell you why I prefer this recipe over your traditional pancakes.
I usually find pancakes too sickly sweet and overly fluffy, kind of like eating a soggy McDonald burger bun covered in syrup that just disintegrates into white stodge in your mouth. Sorry -not sorry- if that's how you like your pancakes!
This recipe is quite difference to the aforementioned type of pancake, so heads up if thats the kind of recipe your are looking for. The texture reminds be a bit of steamed Asian bun or a soft bagel.
The other major difference to traditional pancake is the slightly yeasty flavour. I absolutely love the flavour of yeast (hello donuts!) and you can definitely taste it in this recipe. My kids call them “beer pancakes”, though I have no idea how they know this....Must just be the smell!
The longer your leave the mix the more “beery” it tastes, so if you want a milder yeast flavour cook them within the first couple of hours of making the batter. After a day, the yeast will develop into a more prominent flavour (which I personally love).
Making the batter more savoury and less sweet means your can pile on even more delicious sweet toppings without being overpowered by sugar: win win! You can serve these with whatever you like of course but I highly recommend using mascarpone and maple syrup; the slightly sour note of mascarpone really compliments the yeastiness of the crumcakes and the sweetness of the syrup cuts them both.
Now I have to be honest and tell you the truth behind this recipe. Have your ever heard of those little Dutch pancakes called Poffertjes? You often find them sold at markets, tiny little puffs made in a special pan covered in butter and icing sugar. So delicious. Well its the same recipe but cooked differently! Years ago I made a big batch of poffertjes mix. Half way though making them I ran out of enthusiasm – they do taker a bit of effort! So I made the rest of the batter into “big poffertjes” using egg rings and a fry pan. And the crumbcake was born! It was so delicious, I was instantly hooked. I can't claim to be the only one to make pancakes this way, or to call something a crumb cake, but I personally was very happy to discover them.
Ideally you use a crepe pan to make these as they puff up better, but you can also use a regular fry pan if that's all you have. I recommend using a biscuit cutter or egg ring to shape the crumcakes. Biscuit cutters are a tall metal ring used to cut out biscuits or scones and are ideal as the have a higher side than egg rings so your crumbcakes will be higher. But an egg ring will suffice, or you can also go free form like your would with regular pancake. They won't have the same height you can can achieve from using a biscuit cutter, but they'll taste just as good.
Scroll to the end of the recipe is you would like to see a few different variations of this recipe.
Crumbcakes with Mascarpone, Rhubarb and Maple Syrup
Makes 8 mini pancakes or 4 large
Dietary guide: This recipe is vegetarian. To make it FODMAP friendly or gluten free use gluten free flour. I was unable to come up with a vegan version that I was happy with so sorry there is no vegan adaptation.
Ingredients
1 ½ teaspoons of instant yeast
1 cup of warm full fat milk
2 tablespoons of caster sugar
1 free range egg
1 cup plus 1 tablespoon of plain flour
Pinch of salt
Butter for frying
For the Poached Rhubarb
500g (about 8 sticks) of rhubarb
1/2 cup of caster sugar
A large piece of orange peel
1 vanilla pod or 1 teaspoon of vanilla paste
2 cinnamon sticks
1 star anise
2 cloves
Instructions
To make the poached rhubarb preheat the oven to 140 degrees Celsius. Wash the rhubarb and chop into 3cm lengths. Place in an oven tray with high sides, add the rest of the ingredients and toss well. Cover with tinfoil and place in the oven. Note: do not add any liquid! The rhubarb will produce its own liquid and form a lovely syrup with the sugar.
Whilst the rhubarb is cooking make the crumbcake batter. Mix the dry ingredients together in a mixing bowl. Add the egg and warm milk and whisk thoroughly. Cover and let sit in a warm place until doubled in size (1-2 hours).
Check on the rhubarb after about 45 minutes. Take the rhubarb out of the oven and give it a gentle shake. It should be still pretty hard at this point. Cover with foil again and bake for another 30 minutes. Check again and it should be just soft enough to piece with a fork. If it is remove from the oven and let cool with the foil on. Don’t touch or transfer it to another container until completely cooled (this helps it to retain its shape). If it needs more cooking place it back in the oven and just keep checking on it every ten minutes until it’s ready. As every oven varies it may take longer or shorter for you to get it to the right temperature. If you overlook it it will still taste delicious it just won’t hold it’s shape. For this recipe the rhubarb can either be room temperature or still warm from the oven.
To cook the crumb cakes, heat a crepe pan (or regular fry pan) over low heat. Grease a biscuit cutter, crumpet ring or egg ring and place on the fry pan (can make these free form if you don't have a biscuit cutter or egg ring). Add about a ¼ teaspoon of butter into the ring and fill with batter to just under the half way mark. Cook for about 3-5 minutes or until the crumbcakes has started to set. Remove the ring and turn over (add a little extra butter to the pan if desired). Cook for another 3-5 minutes or until both sides are nice and golden.
Depending on how many rings you have, you can cook the crumbcakes in batches or just re-grease the ring once your remove it and use again. Like all pancakes, the first one might be a bit dodgy but keep at it and your'll get the hand of it! Adjust the temperature of the pan if it's cooking too quick – you need it low enough that the crumbcake sets a little before flipping over, otherwise the mix won't hold it's shape.
Serve warm with extra butter, mascarpone, poached rhubarb and maple syrup. See below for other topping suggestions!
