How to make Crumpets

Background

A Crumpet Recipe

General principle

The classic English crumpets, which can be cooled and later toasted, and will absorb loads of butter.

You will need crumpet rings, or some other way of containing the quite liquidy batter. I started using steel cookie cutters.

The quantities given will make about ten or a dozen, depending on the size of your rings.

Ingredients

• 180g plain white flour
• 240ml lukewarm water
• 1 tsp instant yeast
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp sugar
• Butter/ghee and (optionally) olive oil for frying

Method

• Add the sugar and yeast to the water in a bowl and leave to activate.
• Add the flour, stirring in well.
• Add the salt and baking powder, sieved.
• Whisk for about a minute.
• Let it rise for about 45 minutes in a warm place.
• Heat up a pan to low/medium, 190C, add your fat, drop in the rings, pour in the batter to a depth of around 12mm or ½", and fry slowly till holes have appeared and the top has browned.
• Remove the rings (salad tongs are ok for this), then turn over the crumpets and fry the other sides till golden brown.
• Eat one hot, with butter, and maybe cheese, honey, marmalade or whatever! Then let the rest cool properly before toasting.

Notes

This recipe does not involve milk, which some recipes do. I have not tried using milk but may do so soon and update this recipe to reflect my experience..