English Crumpets
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Yields:
-
24 4
- Serves:
- 24
ingredients
- 4 cups bread flour
- 3⁄4 teaspoon cream of tartar
- 2 1⁄4 teaspoons instant yeast
- 1 1⁄2 teaspoons sugar
- 2 1⁄4 cups water, warm
- 5 g sea salt
- 1⁄2 teaspoon baking soda
- 2⁄3 cup milk, warm
directions
- Mix first 5 ingredients for about 5 minutes, cover with plastic wrap and let rise until doubled in bulk, about an hour.
- Add salt, mix again, rise again.
- Mix in baking soda and milk.
- Heat pan to medium low. Butter crumpet rings (can use any 3-4 inch rings such as empty tuna cans with top and bottom remover, or commercial egg rings) and pan. Pour in just enough batter to fill the bottom of the ring.
- Cook until brown on bottom and just set on top. There should be bubbles all over the top. Remove rings.
- Turn briefly to cook the other side.
- To serve, toast and spread with butter or jam.
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