Crumpets
Crumpets are traditionally made with a ring but these are done free-form which means they are much easier to make as they don’t require any additional equipment.
| Serves: | Makes 10-15 crumpets, depending on size |
| Cooking Time: | 4 minutes per crumpet |
| Prep Time: | 10 minutes (batter needs to rest for 1 hour) |
Ingredients
- 3 tbsp white sugar
- 250 ml water, lukewarm
- 375ml lukewarm full cream milk
- 250 g butter, softened
- 350g flour, sifted
- 2 tbsp instant yeast
- 1 tsp baking powder
- salt
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Cooking Instructions
- Combine the water, milk and butter and set aside.
- In a large bowl, combine the flour, yeast, baking powder, sugar and salt then pour in the liquid.
- Mix well until all the ingredients are well combined then cover with cling film and allow to rise for 1 hour in a warm spot.
- After an hour the batter should have risen slightly and formed air holes. If the batter is a little thick (it needs to be the consistency of shop-bought custard), add a splash of water and mix through.
- Heat a non-stick frying pan over low-medium heat.
- Drop spoonfuls of the batter into the hot pan and allow to cook for 4-5 minutes until air bubble have formed.
- Flip over and cook for another 30 seconds.
- Remove from the pan and continue with the remaining batter.
- Serve the crumpets with a knob of butter and a drizzle of honey/syrup.
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