- 500gms plain flour
- 3 teaspoons bi-carb
- 7gms dried yeast
- 30gms caster sugar
- 30mls lukewarm water
- 800mls full cream milk
- 50gms butter
Dissolve yeast and sugar in warm water and set aside in a warm area.
Place butter on the stove with 200mls of the milk and heat to melt the butter. Sift flour and bi-carb into a large bowl. Once butter mixture is hot add to remaining milk and stir to mix.
Add yeast and sugar mixture to the milk and stir. Create a well in the flour and slowly whisk in the milk and yeast mixture. Don’t over mix. Leave the mixture to prove overnight in fridge or leave mixture to stand for minimum 30 minutes.
Warm a non-stick pan and grease the inside of some egg rings. Half fill rings with mixture and leave to cook for 5 minutes each, no need to flip over.
Serve immediately with good butter and raw honey.