Recipe by Mille®
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.
- 7 1⁄8 ounces unsifted unbleached white flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 3 fluid ounces whole milk
- 2 1⁄8 teaspoons dried yeast
- 1 pinch baking soda
- fat (for frying)
Directions See How It's Made
- 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.