English Crumpets

Yeast Mix

• 125 ml water
• 125 ml milk
• 2 tsp caster sugar
• 2 tsp dried yeast

Flour Mixture

• 1½ cups flour
• ½ tsp salt

Baking Soda Mixture

• ½ tsp baking soda
• 125 ml warm water

Method

• Prepare the yeast mixture by warming the water and milk until lukewarm then add the sugar and yeast. Stir. Set aside for 10 minutes until nice and frothy.
• Flour Mixture
  • Sift the flour and salt twice into a bowl.
  • When the yeast is ready make a well in the middle of the flour and add the yeast mix.
  • Mix well into a very thick batter “dough”.
  • Cover the bowl with a tea towel and put in a warm place for an hour or until its doubled in size.
• Baking Soda Mixture
  • Combine the baking soda and warm water.
  • Stir this gently into the dough mixture until well combined. You should now have a thick batter.
  • Cover and put aside to rest for 30 minutes.

To Cook

• Grease a large frying pan or griddle with oil and a little butter.
• Grease your crumpet rings (I used egg rings).
• With the pan on a medium to low heat, place the rings in the pan and then pour enough batter into the ring so that you have around 1cm of batter.
• Cook the crumpets gently until bubbles form and pop on the surface, then remove the ring and flip the crumpet over to cook the bubbled side for a minute or so until golden.
• Remove the crumpets from the pan on to a wire rack. Serve them straight away while they are still hot. You can allow them to cool and slightly toast them before using them later.