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
- 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
- crumpet rings about 3 1/2 inches diameter, greased. You can also use tuna cans, biscuit cutters which make wee portion controlled crumpets.
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.
- crumpet rings about 3 1/2 inches diameter, greased. You can also use tuna cans, biscuit cutters which make portion controlled crumpets.