Crumpets date back to the 1600s, starting as a thin flat pancake; it was the Victorians who made the light version we know today, with bubbles which are perfect for holding butter and jam.
How to Make Crumpets
Crumpets date back to the 1600s, starting as a thin flat pancake, it was the Victorians who added the bubbles.
Ingredients
- 3 2/3 cups all-purpose flour
- 1.5 tsp. baking powder
- 1 envelope active dry yeast (2 1/4 tsp.)
- 1/2 tsp. sugar
- 2 1/4 cups lukewarm water
- 3 1/2 tsp. coarse sea salt, crushed or ground
- 1/2 tsp. baking soda
- 2/3 cup lukewarm milk
Special Equipment
- crumpet rings about 3 1/2 inches diameter, greased. You can also use tuna cans, biscuit cutters which make wee portion controlled crumpets.
Instructions
Mix the Ingredients
- Sift together the flours and baking powder into a large bowl.
- Pour 3/4 cup of lukewarm water into a glass, sprinkle yeast over the water, add the sugar and let stand until foamy, 5 to 10 minutes.
- Stir in the remaining lukewarm water.
- Mix the yeast mixture into the flour to make a very thick, but smooth batter, beating vigorously with your hand or a wooden spoon for twominutes.
- Cover the bowl with plastic wrap and let stand in a warm spot until the batter rises and then falls, about 1hour.
- Add the salt and beat the batter for about 1minute. Then cover the bowl and let stand in a warm spot for 15 to 20minutes, so the batter can rest.
- Dissolve the baking soda in the lukewarm milk. Then gently stir it into the batter. The batter should not be too stiff or your crumpets will be “blind” — without holes — so it is best to test one before cooking the whole batch.
Cook your crumpets
- Heat a very clean griddle or frying pan over moderately low heat for about 3 minutes until very hot.
- Put a well-greased crumpet ring on the griddle to test your batter.
- Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring. The crumpet should be about 3/4 inch thick.
- As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again.
- If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again. Once the batter is the proper consistency, continue with the remaining batter, cooking the crumpets in batches, three or four at a time.As soon as the top surface is set and covered with holes, 7 to 8minutes, the crumpet is ready to flip over.
- To flip the crumpet, remove the ring with tongs, then turn the crumpet carefully with a spatula. The top, cooked side should be chestnut brown.
- Cook the second, holey side of the crumpet for 2 to 3minutes, or until pale golden.
- Remove the crumpet from the griddle. Be sure that the crumpet rings stay well oiled.
- Crumpets are best enjoyed toasted, with your favorite spread.
Notes
Special Equipment
- crumpet rings about 3 1/2 inches diameter, greased. You can also use tuna cans, biscuit cutters which make portion controlled crumpets.
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