Coconut crumpets, wild thyme honey, creme fraiche

Ingredients

2 tsp	Honey, (wild thyme), plus extra to serve (Main)
5 g	Active dried yeast
2 cups	High grade flour (Main)
150 ml	Milk
150 ml	Coconut milk
175 ml	Water
1 tsp	Salt
½ tsp	Baking soda
½ cup	Shredded coconut (Main)
1 to grease	Butter
6 Tbsp	Creme fraiche (Main)

Directions

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.
3. Whisk the wet ingredients into the dry, cover and sit somewhere warm for 2 hours.
4. Stir the salt, baking soda and coconut into the mixture.
5. Heat a heavy based fry-pan. Use crumpet rings available from kitchen shops, egg rings or cook like pikelets.
6. If using rings, grease lightly with a little butter before placing in the pan.
7. Spoon mixture into the pan and cook for 4 minutes until golden underneath, then remove from rings and flip.
8. Cook for a further 2 minutes.
9. Serve warm with creme fraiche and extra honey drizzled over.