Makes: 48 Crumpets  Oil Temperature: 160 ºC
Preparation Time: 1 hour 30 minutes  Frying Time: 30 minutes


500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
60 ml Sugar ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Warm milk ( ½ cup )
500 ml Cold water ( 2 cups )
30 ml Oil ( 2 tbsp )
30 ml Vinegar ( 2 tbsp )
3 ml Bicarbonate of soda ( ½ tsp )
125 ml Warm milk ( ½ cup )
Oil, to fry


The mixture can be placed in the fridge for 1 hour, before use, for a better texture. If in a hurry, it can be used immediately after knocking down. The mixture can very successfully be refrigerated for a week and used, as required.


  1. Mix the flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Combine warm milk, water, oil and vinegar together.
  3. Dissolve the bicarbonate of soda in the warm milk and add to the first milk mixture. Mix through.
  4. Pour the liquid mixture into the flour mixture to form a batter. Mix well until the mixture is smooth. Cover with greased plastic and rise in a warm place for 20 minutes.
  5. Knock the batter down with a wooden spoon and should the mixture is too thick, add about 30 – 50 ml of water and stir the mixture through. For the Pancakes the mixture must be runny for the batter to run into the fry pan – without difficulty. For the Crumpets and the Waffles the mixture should be a little more firm to keep shape.
  6. Coat a fry pan with a little oil.
  7. Place spoonfuls of the knocked down batter into the fry pan. Fry until bubbles appear on the surface.
  8. Ease a lifter under each crumpet, lift and flip over.
  9. Fry until golden brown and lift onto a plate. Cover and keep warm.
  10. Serve the crumpets, drizzled with syrup and decorate with a sprig of mint.


Makes: 36 Pancakes

  1. Heat a little oil in a fry pan and pour spoonsful into the pan, turning and swivelling the pan for the batter to cover the surface.
  2. After a minute of frying start to loosen the edges of the batter with a lifter. Fry until bubbles appear and then ease the lifter under the pancake, lift and flip over. Fry until golden and lift onto a plate. Sprinkle with cinnamon sugar and cover with another plate, to keep warm.
  3. Repeat the process until the batter has been used.
  4. Roll up each pancake, drizzle with syrup and decorate with a sprig of mint, to serve.

Makes: 24 Waffles

  1. Heat a Waffle Iron and coat with a little oil.
  2. Spoon the batter into the waffle pan, making sure the surface is covered with enough batter.
  3. Close the lid and fry for about 5 – 7 minutes, until golden brown.
  4. Remove and place onto a plate, cover and keep warm.
  5. Serve the Waffles drizzled with syrup and topped with
    Ice Cream. Decorate with a sprig of mint.
Anchor Yeast Ilove2bake Logologo