I love Saturday mornings! It’s the only morning that I can get up and make some pancakes or crumpets, indulging after a long hard week!

Crumpets have been somewhat of a tradition in our family. My grandmother always made special crumpets to have with our curries. Two of her crumpets were enough to fill you up for breakfast and lunch. My mum also used to make crumpets occasionally on a Saturday morning as a treat, following in my grandmother’s footsteps and has passed the recipe and tradition down to me.

Our traditional crumpet recipe calls for eggs, but the following recipe has been adapted for a sweet no-egg alternative. The reason for the change is that I find I’m never prepared and rarely have eggs at home! This recipe turns out just as well, and will certainly fill you up with a hint of chocolate, cherry and coconut making this a Cherry Ripe feast!

Ingredients:

• 1 cup self raising flour
• pinch salt
• 1 tbs shredded or dessicated coconut
• 1 tbs cocoa unsweetened
• 1 sachet equal sweetener
• 1 cup milk

Instructions:

1. Mix the dry ingredients together in a big bowl, before adding the essence and milk. It should be a fairly thick batter, however if you want thinner pancakes, add some more milk.
2. Warm the pan with a little oil before scooping the batter into the pan.
3. Place a lid over the top, to allow the pancakes to rise and turn once the bubbles are showing on top fo the pancake.
4. After 30 seconds to a minute, remove from pan.
5. Serve with honey and cherries on top!