Choco Crumpet Cakes

PREPARATION: 10-15 MINUTES
COOKING TIME: 25-30 MINS = MAKES: 12

• 1 1/2 cups (375ml) white plain flour
• 1 1/2 tbsp (22.5ml) baking powder
• 1 1/2 cups(375ml) soy or almond milk
• ¼ (60ml) cup brown sugar
• ¼ cup (60ml) cacao powder
• 1 tsp (5ml) vanilla essence
• 3 Tbsp (45ml) oil pinch of fine salt
• Oil for frying (optional)
• 1 bottle Orley whip (Keep refrigerated)
• ¼ cup (60ml) castor sugar
• Strawberries and blueberries to serve
• Mint leaves to garnish
• Maple flavoured syrup – to serve
  

This is how:

• Whisk all the ingredients together in a bowl except for the Orley whip, castor sugar, strawberries/blueberries and maple syrup. Allow to stand for 5-8 minutes.
• Heat a non-stick pan on medium heat. Add a few drops of water in the pan, when it splatters – it’s ready.
• Add a drop oil. Wipe it out with paper towel then use a ¼ cup measurement to scoop out and pour the batter into the pan.
• Once it starts bubbling, flip it over and cook for a minute or two. Cook crumpets for a minute or two on each side.
• Repeat until you use up all the batter.
• Whip the Orley whip and castor sugar with an electric beater until the cream is nice and stiff – keep aside.
• Wash and slice the strawberries – keep a few for the centre garnish.
• Now, place one crumpet on a side plate. Spoon on a generous amount of whipped cream.
• Place a few slices of strawberries on the cream – working your way from the outside to the centre.
• Place another crumpet on top.
• Spoon on more cream.
• Garnish with strawberries, blueberries and mint leaves
  

Drizzle a good amount of syrup just before serving.

Enjoy!

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