Traditional English Crumpets
Homemade English crumpets, perfect for afternoon tea, are simpler to prepare than commonly believed.
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Instructions
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Warm milk to a non-boiling temperature, then skim any film off the top.
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Whisk the warmed milk, flour, sugar, and yeast together in a large bowl.
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Gradually add water, beating the mixture until the batter achieves the consistency of thick cream.
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Cover the batter and allow it to rise in a warm, draft-free place for 1-2 hours until it has doubled in size and is foaming.
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Whisk the salt and baking powder into the risen batter.
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Preheat a heavy-duty non-stick skillet over medium to medium-high heat; grease the pan and 3-inch crumpet rings.
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Place one crumpet ring on the hot skillet and pour approximately 1/4 cup of batter into it, filling just below the top.
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Cook for 5 minutes, or until numerous tiny holes appear on the surface and the crumpet edges begin to set.
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Flip the crumpet, still within its ring, and cook for an additional 3 minutes until it is light brown and thoroughly cooked; adjust heat as necessary.
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Repeat the process with the remaining batter, re-greasing the pan between each batch.
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Rest the cooked crumpets on a wire rack until cool.
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To reheat, toast crumpets or bake them in a 350F oven for about 5 minutes, then serve with butter and jam.