Crumpets makes 10-12
225g plain flour
7g instant yeast
1 tsp fine salt
1 tsp sugar
2 tsp baking powder
butter for greasing
- In a small saucepan, gently heat the milk and water until it is warm, but not hot when you dip your finger in it.
- In a large bowl, stir together all the dry ingredients.
- Stir the warm milk mixture into the dry mixture until well combined. Cover with a tea towel and place the bowl somewhere warm to rise for 40 minutes. After 40 minutes, the crumpet batter should be very bubbly and light.
- Grease some egg rings with a little butter. Non-stick is best: you can also use round cookie cutters or scone cutters at a pinch. Just make sure you grease those extra well.
- Heat a large frying pan over low heat until warm. Grease with a little oil or butter.
- Place the rings in the pan and then fill them with batter, leaving a little room at the top for the batter to rise. For a standard egg ring, you will need around a 1/4 cup of batter.
- Cook over a low heat for around 8 minutes or until the crumpets have some bubbles on top and have set at the sides and the sides have started to pull away from the rings. The crumpet tops should be mostly opaque and almost set.
- Gently flip the crumpets using a spatula, removing the rings if they come away easily. Cook on the other side for around 2 minutes until the tops are a little golden and fully set.
- Remove the crumpets from the pan and run a butter knife around the inside of the rings if they don’t come away easily. Repeat with the remaining batter, making sure to remove any stuck batter from the previous crumpet and to grease the rings with extra butter each time.