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Prep1 hr 30 mins
A staple in every respectable English household at tea time. Although they are in the pancake and crepe family, they are very distant cousins and have a unique but distinctive taste.
- Sift the flour and salt into a mixing bowl.
- Gently warm the milk to just hand hot and sprinkle on the dried yeast.
- Leave to stand for 10 or 15 minutes until frothy.
- Add the yeast mix to the flour and beat to a smooth batter.
- Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or until the batter has doubled in size.
- Dissolve the baking soda in 1 tablespoon of warm water and beat it into the batter.
- Cover again and leave to stand for a further 20 minutes.
- Place a 3 inch metal pastry cutter into a hot greased frying pan.
- Pour in about tablespoonful of the batter to cover the base thinly.
- Cook until the top is set and the bubbles have burst.
- Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only.
- It should just colour slightly.
- Cool on a wire rack.
- Eat them hot, or leave to go cold and toast them until golden brown on both sides.
- Slather them with marmalade or your favourite jam.