British & Irish

Crumpets

Name: Crumpets
Total time: 90 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 2 cups all-purpose flour; 1 tsp granulated sugar; 1 (0.25 oz) packet active dry yeast; 1 cup warm milk (110°F); 3/4 cup warm water (110°F); 1/2 tsp baking soda; 1 tsp salt; Butter, for greasing and serving

Soft, spongy griddle cakes riddled with holes that catch melting butter, a beloved British teatime staple.

90 minutes

Serves 4

Breakfast

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Whisk the sugar and yeast into the warm milk and let it stand for 5 to 10 minutes until foamy, confirming the yeast is active.

2
Combine the flour and salt in a large bowl, pour in the yeast mixture and warm water, and beat vigorously with a whisk for 2 minutes until you have a smooth, thick, pourable batter.
3
Cover the bowl and leave it in a warm place for 1 hour until the surface is covered in bubbles and the batter has risen and looks foamy.
4
Dissolve the baking soda in 1 tablespoon of warm water, stir it gently into the rested batter, and let it sit for 5 minutes to activate.
5
Heat a greased griddle or skillet over medium-low heat and grease the insides of metal crumpet rings or egg rings, then place them on the surface and spoon batter into each about two-thirds full.
6
Cook for 8 to 10 minutes until the tops are set and covered in burst holes, then lift off the rings, flip the crumpets, and cook 2 minutes more until lightly golden; serve toasted with plenty of butter.

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