Prep 5 mins
Cook 15 mins
Just made my first ever batch of crumpets. Just like the ones we used to buy at Safeway. Aaaah, those were the days.... :o) I didn't have a ring to shape the crumpets, so I just dolloped spoonfuls of mixture into the pan. If you have one, you can make slightly deeper crumpets.
- 225 g plain flour
- 175 ml warm milk
- 175 ml warm water
- 3 g powdered yeast
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- vegetable oil
- Whisk together the flour, yeast, milk, and enough of the warm water to make a cream-like consistency.
- Cover with clingfilm and put in a warm place for an hour, until really bubbly.
- When ready, whisk in the salt and baking powder.
- Heat a heavy-based frying pan over a medium-high heat and add a little oil to the pan.
- Once hot, spoon a tablespoon of the mixture into the pan and cook on one side for 3-4 minutes, until golden underneath. It will spread a little but should keep its shape; if too thin, whisk in a little more flour. Bubbles should break the top surface - if not, it's too thick and you should whisk in a little more water.
- Once cooked underneath, gently flip over and cook the top until golden.
- If the test crumpet worked out, cook the rest of the batter in the same way, keeping the spoonfuls of mixture apart so they don't join into one giant crumpet!
- Serve with lots of butter and a little jam if you wish.