READY IN: 1hr 37mins
Recipe by Millereg

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.

Top Review by Sassy Syrah

These came out really great and were very different from the commercially available ones. They reminded me of pikelets. They had a really good reception at my house, by the time I finished making them, they were almost all gone. Perfect with strawberry jam. The only issue I have it that the method doesn't say when to add the sugar and even though I figured out that it should go in the yeast and milk mixture. However I added it once the flour was mixed in with the milk. I also needed to add additional milk but I suspect that was due to the omission of the sugar at the right stage. Overall fantastic, will make again.

Ingredients Nutrition


  1. Sift the flour and salt into a mixing bowl.
  2. Gently warm the milk to just hand hot and sprinkle on the dried yeast.
  3. Leave to stand for 10 or 15 minutes until frothy.
  4. Add the yeast mix to the flour and beat to a smooth batter.
  5. Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or until the batter has doubled in size.
  6. Dissolve the baking soda in 1 tablespoon of warm water and beat it into the batter.
  7. Cover again and leave to stand for a further 20 minutes.
  8. Place a 3 inch metal pastry cutter into a hot greased frying pan.
  9. Pour in about tablespoonful of the batter to cover the base thinly.
  10. Cook until the top is set and the bubbles have burst.
  11. Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only.
  12. It should just colour slightly.
  13. Cool on a wire rack.
  14. Eat them hot, or leave to go cold and toast them until golden brown on both sides.
  15. Slather them with marmalade or your favourite jam.

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