Crumpets with homemade butter and jam

Ingredients:

Pancakes

• 1 and 1/4 cups milk
• 3.5 cups premium flour
• 1 and 1/4 cups lukewarm water
• 2 tbsp (30 g) butter, melted and cooled
• 1 tbsp. clover honey
• 2.5 tsp. instant yeast
• 0.5 tsp baking powder
• 0.5 tsp fine sea salt
• Special equipment: metal rings with a diameter of 9 cm.

Homemade butter

• 1 cup cold heavy cream
• A pinch of sea salt

Orange and blueberry jam

• 8 medium oranges
• 4 lemons
• 2 cups fresh blueberries
• 6 tbsp of sugar
• 2 packets of liquid fruit pectin

Preparation:

1. In a small saucepan, heat the milk until lukewarm. In the bowl of a stand mixer fitted with a dough hook, combine the milk, flour, water, butter, honey, yeast, baking powder, and salt. Knead on high speed until a soft dough forms, about 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap, and let rise in a warm place until the dough rises and begins to bubble, about 1 hour.
2. Lightly spray a cast iron or nonstick skillet with cooking spray and heat over medium heat for 5 minutes. Spray the metal rings with cooking spray and place them in the skillet. Fill each ring with 1/4 cup of batter.
3. Broil until crumpets are set and golden brown on the bottom, 3 to 5 minutes.
4. Carefully remove the rings, flip the crumpets, and fry until cooked through and golden brown, 3-5 minutes. While they're frying, rinse and re-spray the rings for the next batch.
5. Brush the tops with butter and spread with orange-blueberry jam. Or, split the crumpet in half, toast it (like a burger bun), and spread with butter and orange-blueberry jam.
   
   

   Homemade butter

   
   Combine the cream and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the cream becomes light and fluffy and forms butter. Using a silicone spatula, transfer the butter to a bowl and refrigerate for 15 minutes before serving.

6. Orange and blueberry jam

   
   Using a vegetable peeler, remove the zest from the oranges and lemons. Cut the zest into thin strips, then finely chop.
   
   Remove the remaining white pith from the fruit and discard. Chop the pulp, reserving the juice.
   
   In a medium saucepan, combine the zest and 1.5 cups of water and bring to a boil over high heat. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Add the fruit and its juices, cover, and simmer for another 7 minutes. Add the blueberries and simmer for another 3 minutes.
   
   Stir the sugar into the fruit and berry mixture. Bring to a full boil and, stirring constantly, cook for exactly 1 minute. Stir in the pectin. Remove the pan from the heat and skim off any foam with a metal spoon.
   
   Serve cooled to room temperature.