Coconut crumpets, wild thyme honey, creme fraiche

Coconut crumpets, wild thyme honey, creme fraiche. Photo / Babiche Martens

Makes 6

2 tsp wild thyme honey, plus extra to serve
5g dried yeast
2 cups high grade or breadmaking flour (OO grade Italian flour works well)
150ml milk
150ml coconut milk
175ml water
1 tsp salt
1/2 tsp baking soda
1/2 cup shredded coconut
Butter for greasing
Creme fraiche and honey to serve

1 Warm the honey and put in a bowl with the yeast, mix then add the flour and stir to combine.

2 Pour the milk, coconut milk and water into a saucepan and heat until tepid. Whisk the wet ingredients into the dry, cover and sit somewhere warm for 2 hours.

3 Stir the salt, baking soda and coconut into the mixture.

4 Heat a heavy based frypan. Use crumpet rings available from kitchen shops, egg rings or cook like pikelets. If using rings, grease lightly with a little butter before placing in the pan. Spoon mixture into the pan and cook for 4 minutes until golden underneath then remove from rings and flip. Cook for a further 2 minutes.

5 Serve warm with creme fraiche and extra honey drizzled over.