30ml skimmed milk
140g frozen blackberries
1 tbsp maple syrup, plus extra to serve (optional)
Zest of 1 lemon
3 tbsps icing sugar
1 tsp cinnamon
Honey Greek Yoghurt (to serve)
1. Whisk the eggs & milk, in a wide, shallow bowl. Add the crumpets and soak for 5-7 mins each side.
2. Heat the blackberries, 1 tbsp icing sugar, the maple syrup and the zest, in a small saucepan over low heat for 5 mins or until warmed through and syrupy.
3. Melt the butter in a frying pan over medium heat. Fry the crumpets for 2-3 mins each side until golden brown, the centre should feel spongy to the touch.
4. Combine the icing sugar & cinnamon. Dust the crumpets, top & bottom, with the icing sugar mix. Top with the yoghurt then spoon over the berry compote.