Looking for the best crumpet recipe or a long lost one? Just take a leap of faith to try two of the best ones!
Course Breakfast, Dessert, Snack
Cuisine Sugar free recipe
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Equipment
Crumpet ring
Ingredients
Holey crumpets
1¼cupPlain white flour
⅞cupWater
½teaspoonSalt
1teaspoonBaking powder
1teaspoonDried yeast
Tasty crumpets
1¼cupPlain white flour
⅞cupWater
½teaspoonSalt
1teaspoonBaking soda
1 teaspoon Dried yeast
Instructions
Mix, flour, water, salt, baking powder, and yeast in a big bowl until uniform mixture. Cover the bowl and place it to a 68°F – 81°F /20°C – 27°C corner for at least half an hour to rise.
Heat a frying pan and rings to medium - low. Grease the crumpet rings with cooking oil or butter. We can use any metal ring here, some have success with rings made out of tuna tins so don't invest in crumpet rings before falling in love with them.
Drop some batter in, about halfway to the rings. Mind to have the rings hot enough before spooning the batter in otherwise some batter may escape.
Let them bake slowly. About half way through of our 20 minutes journey, the holes start to appear and continue to populate the surface of our holey crumpet. Don't expect anything from the tasty one though and bless every one that cherish the light of the kitchen.
If we make more than one crumpet then mostly likely we'll see that the outer rims of the crumpets aren't baking as well as the inner sides. Rotate the crumpets for even baking and use the opportunity to check the done-ness of their bottom. If the bottom is scorched or burnt then turn the heat down for the next batch.
Once the top solidifies which will be indicated by color change too, remove the rings. They are hot and probably somewhat sticky too so we may need some additional tools.
Flip the freed crumpets, add some butter and toast them until golden brown. Remove any residue from the crumpet ring before using it for the next batch and don't be sad for the missing holes, it could be worse.