Crumpets

Name: Crumpets
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: British
Ingredients: 450g Strong White Bread Flour; 7g Instant Yeast, about 2 tsp; 1 tsp Caster Sugar; 1 tsp Salt, fine; 1/2 tsp Bicarbonate of Soda; 300ml Milk, warm; 300ml Water, warm; Some Neutral Oil, or Unsalted Butter, for greasing

These crumpets are light, spongy rounds with a golden base and a top full of the familiar honeycomb holes that soak up butter and toppings. They’re gently cooked on a griddle for a crisp underside and a tender, pillowy interior — perfect for a cozy breakfast or tea-time treat.

These crumpets are light, spongy rounds with a golden base and a top full of the familiar honeycomb holes that soak up butter and ... Show more

Traditional British Recipe

Health Grade

C · Balanced

Rating

4.6

Time

1 hr20 min

Price

0,40 €

Calories

452 kcal

vegetarian

low calorie

low fat

low sugar

Method

Make the batter

Whisk the Strong White Bread Flour, Instant Yeast, Caster Sugar, and Salt (fine) together in a large bowl, then slowly pour in the Milk (warm) and Water (warm) while whisking until you have a smooth, thick batter with no dry pockets. Beat it for a minute or two so it looks glossy and falls from the whisk in a slow ribbon. Keep the liquid warm, not hot, so the yeast stays active.

Proof the batter

Cover the bowl and leave it in a warm spot for 45 minutes, or until the batter looks puffy, bubbly, and clearly expanded.

Add the bicarbonate

Sprinkle the Bicarbonate of Soda over the risen batter and whisk just until it disappears. Let the batter rest for 10 minutes so the bubbles settle into the mix and the crumpets are ready to cook.

Heat the pan

Set a large frying pan or griddle over low-medium heat and arrange the crumpet rings in it. Lightly grease the rings and the pan with the Neutral Oil (or Unsalted Butter, for greasing), wiping away any excess so the batter cooks evenly instead of catching.

Cook the crumpets

Spoon the batter into each ring until it comes about halfway up the sides. Cover the pan and cook for 8 minutes to start checking, then keep going until the tops are covered with bubbles that pop into open holes and the surface looks mostly dry and set. Lift away the rings carefully, then repeat with the remaining batter, greasing the rings again only if they start to stick.