Crumpets
Traditional English griddle crumpets with the signature bubbly honeycomb holes, toasted until golden on the bottom and spongy on top, served drowning in melting salted butter.
Ingredients
- • 300g strong white bread flour
- • 7g fast-action dried yeast
- • 1/2 tsp caster sugar
- • 1/2 tsp bicarbonate of soda
- • 1 tsp fine sea salt
- • 175ml warm milk
- • 200ml warm water
- • Unsalted butter for greasing crumpet rings and serving
Preparation Steps
Mix flour, yeast, sugar, and salt. Whisk in warm milk and warm water to create a thick, smooth, pourable batter. Cover and ferment in a warm spot for 45 minutes until bubbling.
Dissolve bicarbonate of soda in 2 tbsp warm water and whisk gently into batter. Rest 5 minutes.
Grease a heavy flat griddle and metal crumpet rings with butter over medium-low heat. Ladle batter into rings until half-full. Cook for 8-10 minutes as bubbles burst on surface to form holes.
When surface is completely dry and set, lift off rings and flip crumpets for 60 seconds to lightly brown tops. Serve hot with butter dripping through the holes.