Good stuff : Crumpets – anglicke livanecky

(English version lower down)

Tuhle tradicni anglickou pochoutku jsem poprve ochutnala minuly vikend. Tedy – kdysi davno, jeste v dobe meho au-pairstvi jsem u jedne rodinky crumpets mela, ale studene a jen asi dve sousta, ktera me nenadchla…od te doby jsem je v obchode prehlizela. O jakou dobrotu jsem se cela leta pripravovala!! Od minule nedele uz vim, ze crumpets se ji teple, nejlepe opecene v toustovaci. Typicke jsou ozdobene kouskem masla, ale moznosti je mnoho – se syrem (dat pod gril zapect), s vajickem, s lososem, se sunkou..

Crumpets jsou livance z mouky a drozdi (recept napr zde; ) Zavedli je anglosasove (kmeny zijici na jihu a jihovychode ostrova zhruba od poloviny 5. stoleni do dobyti zeme Normany v r. 1066). Tenkrat to byly tvrde livance pecene na plotne. V dobe viktorianske se pridanim kvasnic zmenili na mekke a ‘houbovite’. Jejich charakteristicka textura a diry vznikly pridanim extra porce prasku do peciva.

A jak chutnaji crumpets vam?


Crumpets – Katerina Janouskova Photography

I tried this traditional English delicacy for the first time last weekend. Actually, I tasted it cold (about two mouthfuls) years ago when I was an au-pair. It didn’t excite me much and I just kept overlooking them in shops since then. Ah what was I missing out on!!! Now I know that crumpets should be eaten warm and are best toasted nicely. It is typical to put bit of butter on, but there are lots of variations – grilled with cheese on the top, with egg, salmon, ham…

Crumpets are kind of pancake made of flour and yeast (recipe for example here ). Invented probably by the Aglo-Saxons, they were at first hard pancakes cooked on a griddle. During Victorian times yeast was added and the cake became soft and spongy. Extra baking powder creates their signature texture and holes.

And how do you like crumpets?


Crumpets – Katerina Janouskova Photography

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