Breakfast Crumpets



60g Butter
30ml (2T) Huletts Molasses
375ml (1½C) Cake flour
15ml (1T) Baking Powder
2 ml salt
60ml (¼C) Oat Bran
375ml (1½C) Low -Fat Yoghurt
2 Extra large eggs, separated



  1. Melt the butter and molasses together in a small pan and set aside.
  2. Sift flour, baking powder and salt together. Add oat bran.
  3. Beat the yoghurt, egg yolks, molasses and butter together, add to dry ingredients.
  4. Whip the egg whites until stiff but not dry.
  5. Fold the egg whites into the batter.
  6. Cook spoonfuls of batter on a hot, greased griddle or frying pan.
  7. Fry until golden brown, turning when bubbles appear on surface.
  8. Serve with butter and a drizzle of Huletts Molasses.