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Classic British Crumpets
Traditional dish · British
Light and airy crumpets with a distinctive porous texture, perfect for toasting and slathering with butter and jam.
Ingredients
- All-purpose flour250g
- Active dry yeast7g
- Warm water250ml
- Milk250ml
- Sugar1 tsp
- Salt1/2 tsp
- Butterfor greasing and serving
Steps
- 1
Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
Make the batter: In a large bowl, whisk together the flour and salt. Gradually whisk in the foamy yeast mixture and the milk until you have a smooth, thin batter, similar to heavy cream.
- 3
First rise: Cover the bowl with plastic wrap and let the batter rise in a warm place for about 1 hour, or until doubled in size.
- 4
Prepare the crumpet rings: Lightly grease the inside of crumpet rings (or muffin tin cups) and the cooking surface (griddle or frying pan).
- 5
Cook the crumpets: Heat a lightly oiled griddle or frying pan over medium heat. Place the greased rings on the griddle. Pour about 1/4 cup of batter into each ring. Cook for 3-5 minutes, until bubbles form on the surface and the edges look set.
- 6
Flip and finish: Carefully remove the rings. Flip the crumpets and cook for another 1-2 minutes until golden brown on the other side.
- 7
Serve: Serve warm, toasted, with butter and your favorite toppings.
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