Crumpet-style pancakes with peanut filling and caramel coconut sauce (gluten-free; dairy-free; vegan)

Stack_of_crumpet-style_pancake_wedges_with_peanut_filling
Wedges of pancakes topped with banana, coconut and caramel sauce. Image: Kathryn Hawkins

Hello again. I hope you are well. It’s nearly Shrove Tuesday or Pancake Day if you prefer. I often make pancakes, and at this time of year there is another excuse to make some more. I decided to venture into new territory this time, and have combined a plain pancake batter with a yeasted tea-time favourite, the crumpet. Very easy to make, you just need to get organised and make the batter up the day before so that the yeast can work away overnight in the fridge. I wish I could have come up with a more witty name for them but neither “pan-pet” nor “crump-cake” really did it for me 🙂

Overhead_image_of_crumpet-style_pancake_wedges
Crumpet-pancake wedges. Image: Kathryn Hawkins

I used a chopped salted peanut and sugar mix to fill the pancake, but you can add whatever you fancy. Chopped chocolate and coconut would work well, or even small berry fruits and a little jam. I have also included a recipe for a caramel coconut sauce which you may want to try. Otherwise a chocolate or fruit sauce would be an equally delicious choice to serve with your pancake.

Peanut_and_sugar_filling_for_crumpet-style_pancakes
Chopped salted roast peanuts and sugar. Image: Kathryn Hawkins

Time for the recipe. Just remember that you need to make the batter the day before you want to serve the pancakes.

Makes: 4 wedges

Ingredients

  • 125g gluten-free self raising flour
  • ½ tsp xanthan gum (I add this to give a more chewy texture; the pancake will be softer without it)
  • 1 tsp fast-action dried yeast (This is the yeast that requires no activation and is added to the dry ingredients before liquid is added.
  • 4 tbsp caster sugar
  • 250ml dairy-free milk (I use oat milk)
  • 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp cold water)
  • 1 tbsp vegetable oil plus extra for frying
  • 75g chopped salted roasted peanuts + extra to serve

For the caramel coconut sauce:

  • 50g golden syrup
  • 50g light brown sugar
  • 20g dairy-free margarine
  • 90ml coconut milk (If you don’t want the coconut flavour, use a dairy-free pouring cream instead)
  • ½ tsp salt or 1 tsp vanilla extract

1. Sift the flour and xanthan gum into a bowl. Stir in the yeast and 2 tbsp sugar. Make a well in the centre and gradually blend in the milk, flax egg and 1 tbsp oil to make smooth, thick batter. Cover with film and put in the fridge overnight.

Steps_1_to_3_making_crumpet-style_pancake_batter
Making the batter. Images: Kathryn Hawkins

2. The next day, remove the batter from the fridge and let it stand at room temperature for about an hour or until bubbles form on the surface.

3. Brush a 25cm base diameter frying pan lightly with a little oil and heat until hot. Stir the batter and then pour it into the hot pan. Reduce the heat to medium/low, spread the batter to the edge of the pan and a little up the sides, and cook gently for 6-7 minutes until bubbles appear and the top begins to set.

Prepared_batter_and_cooking_crumpet-style_pancake_batter
Cooking the batter. Images: Kathryn Hawkins

4. Mix the peanuts with the remaining sugar and sprinkle over one half of the batter. Cover with a lid and cook for a further 5 minutes until the pancake is completely set and the bottom is crisp and richly golden.

Filling_crumpet-style_pancakes_with_peanuts_and_sugar
Filling and final cooking. Images: Kathryn Hawkins

5. Carefully flip the plain side of the pancake over the peanuts and slide on to a board. Slice into 4 wedges and serve while still warm with your chosen toppings and sauces. I served mine with sliced banana, toasted coconut flakes and extra chopped peanuts.

Crumpet-style_pancake_folded_and_ready_for_slicing_and_serving
Folded and ready to serve. Image: Kathryn Hawkins

If you fancy making your own caramel coconut sauce to go with the pancake. Put all the ingredients into a small saucepan. Heat gently, stirring, until everything has melted together, then raise the heat and simmer for 4-5 minutes until thick and slightly caramelised. Leave to cool. The sauce will thicken as it cools. Serve hot or cold, flavoured with salt or vanilla.

4_steps_to_making_caramel_coconut_sauce
Making caramel coconut sauce. Images: Kathryn Hawkins
Close-up_on_peanut-filled_crumpet-style_pancake_wedges
Salty-sweet, nutty and delicious. Image: Kathryn Hawkins

I hope you have a good few days ahead, and enjoy making and eating pancakes. Until then, take care and keep safe.

3 thoughts on “Crumpet-style pancakes with peanut filling and caramel coconut sauce (gluten-free; dairy-free; vegan)

  1. These look delicious, Kathryn. Are we already so close to Lent season? I didn’t realize it. I have a gluten-free (but not vegan) new pancake recipe that is waiting to be published along with a vegetarian salad but the last weeks have been particularly busy for us and all blogging activity put aside. Like you, I cover the pancakes while they cook so they remain extra soft. It’s good to know that a vegan option is possible: I have in the past been unsuccessful trying to make them, or crêpes, without eggs. Chia didn’t work. I am also interested in your caramel coconut sauce, so thank you Kathryn.
    I hope you are well. Has the snow melted in your garden? Over here more of it is on its way for the weekend and next week ⛄️! Take care, stay safe 😷

    Liked by 2 people

    1. Good evening Joëlle. Glad you like my pancake recipe. I am looking forward to reading your next recipe posts. It has been a very cold week here. The snow has barely thawed – we had a fresh dump at the beginning of the week so it is looking a lot like Narnia. Night-time temperatures have been well below -10C. Yesterday afternoon I went shopping in glorious sunshine and it was still -4C. Never mind, it is warming up next week so hopefully the spring bulbs will start to grow again. Keep warm and safe. Best wishes.

      Liked by 2 people

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