Crumpets
Soft, spongy griddle cakes riddled with holes that catch melting butter, a beloved British teatime staple.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Crumpets to your week, check it against your household's allergens, and build the shopping list automatically.