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Crumpets

By Groceree

Also known as English Crumpets

A loose yeasted batter cooked slowly in rings on a griddle until the top is covered in tiny holes, then toasted and drenched in butter that runs down through every one. Teatime from the English kitchen.

Last updated

Toasted crumpets with butter melting into their holey tops, beside a pot of tea
Servings
Makes 8
Prep
15 min
Cook
30 min
Total
2 h

Ingredients

  • strong white flour175 g
  • plain flour175 g
  • dried yeast7 g
  • caster sugar1 tsp
  • milk350 ml
  • water150 ml
  • salt1 tsp
  • bicarbonate of soda½ tsp
  • vegetable oil1 tbsp
  • butter60 g

Instructions

  1. 01

    Warm the to blood heat. Whisk the , , , and warm into a smooth, thick batter. Beat for 3 minutes to develop the gluten.

  2. 02

    Cover and leave for 1 hour until bubbly and risen.

  3. 03

    Warm the to blood heat, dissolve the and in it and beat into the batter. Rest for 15 minutes.

  4. 04

    Heat a heavy frying pan over low-medium heat and brush it and four 9 cm crumpet rings with some of the .

  5. 05

    Pour 2 cm of batter into each ring and cook for 8 to 10 minutes until the surface is covered in holes and set. Cook in two batches, oiling the pan and rings again between them.

  6. 06

    Lift off the rings, flip, and cook the tops for 1 minute. Toast and serve with the .

Notes

  • Cook them low and slow, or the bottoms burn before the holes form.
  • The bicarbonate added at the end creates the holes; do not skip it.
  • They freeze well and toast straight from frozen.

Nutrition per serving

Calories
510 kcal
Protein
12 g
Carbs
70 g
Fat
20 g

Estimated from the ingredients.

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