Crumpets with Blueberries and Bananas
Put the flour in a bowl and form a well in the center. Crumble the yeast in the center, add sugar and 2 tablespoons lukewarm milk and mix with the yeast. Cover and let sit about 30 minutes in a warm place. Add salt and remaining milk and mix to form a smooth dough. Set aside again, covered for 30 more minutes.
Put some butter in a hot pan, butter the crumpet rings (about 8 cm diameter) (approximately 3 inches), and place in the pan. Fill with dough to about 1 cm (approximately 1/2 inch) high and cook until bubbles form on the surface (about 20 minutes). Remove the rings, flip the crumpets and cook the other side until golden brown, about 2 minutes. Remove from pan and continue cooking the crumpets in this manner until all the dough is used.
Coarsely chop the walnuts. Zest the orange and squeeze the juice. Heat both along with the honey and walnuts in a pan. Peel the banana, cut into slices and add to the sauce. Remove from heat.
Stack the crumpets in alternating layers with the banana slices. Top each with a dollop of sour cream and serve garnished with fresh blueberries.