Crumpets
Ingredients
- 350 ml milk
- 350 ml water
- 8 gr white sugar
- 8 gr dried yeast
- 500 gr white flour
- 8 gr salt
- 20 gr baking powder
Instructions
- Mix the yeast, lukewarm milk, lukewarm water and sugar until smooth.
- Let stand for 5 min so the yeast can wake up.
- Mix in the flour and salt until smooth.
- Cover with cling film and allow to rise for an hour in a draft free spot.
- Stir in the baking powder and let rest again for 10 min.
- Meanwhile, grease a baking ring with an 8 cm diameter and heat some butter in a pan.
- Place the greased baking ring in the pan and spoon some batter in the ring.
- On a medium heat, cook the crumpet on one side until the base is cooked and bubbles appear on the top.
- Remove the ring, flip the crumpet over and finish cooking the other side. Remove from the pan and make more crumpets until all the batter is used up. If need be, keep the crumpets warm in an oven at 80 °C. Serve the crumpets with honey, butter or jam.
Stuff to know
The milk and water in which you dissolve the yeast can’t be warmer than 50 °C or the yeast dies.
Don’t make the crumpets too high or they won’t cook through.
The yeast provides the first rise and the baking powder creates the holes during baking.
An early reference to crumpets comes from English Bible translator John Wycliffe in 1382 when he mentions the 'crompid cake'.
Don’t make the crumpets too high or they won’t cook through.
The yeast provides the first rise and the baking powder creates the holes during baking.
An early reference to crumpets comes from English Bible translator John Wycliffe in 1382 when he mentions the 'crompid cake'.
