Recipe Index

Ingredients

• 5¼ oz strong white bread flour
• 3½ oz plain flour
• ¼ oz instant yeast
• 1 tsp salt
• 1 tsp sugar
• 1 cup whole milk, warmed
• 10 Tbsp warm water
• 1/2 tsp baking powder
• ¾ oz butter or oil, for greasing

Method

1. Whisk both flours, the yeast, salt and sugar together in a large bowl. Pour in the warm milk and about 10 Tbsp warm water and whisk to a smooth, thick batter.
2. Cover and leave in a warm place for 1 1/2-2 hours until risen, bubbly and spongy on the surface.
3. Stir the baking powder into a tablespoon of warm water, then whisk it into the batter. Leave to rest for 10 minutes.
4. Heat a heavy frying pan or griddle over a low-medium heat and lightly grease it and the insides of 4 crumpet rings (about 3¼ in wide).
5. Place the rings in the pan and fill each about two-thirds full with batter. Cook gently for 8-10 minutes until the top is covered with holes and looks set and dry.
6. Carefully remove the rings, flip the crumpets over and cook for 1-2 minutes more to lightly colour the tops.
7. Repeat with the remaining batter, re-greasing as needed. Serve hot with butter, or cool on a rack and toast later.

Prep: 10 min · Cook: 10 min · Total: 140 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data