Crumpet recipe
You asked for it - So here are the PERFECT crumpets!
Servings:
6
yield(s)
Prep Time:
5
mins
Cook Time:
20
mins
Total Time:
25
mins
Ingredients
-
150
g
white flour
-
200
ml warm water
-
1/2
tsp
salt
-
1/2
tsp
white sugar
-
1
tsp
baking powder
Yeast Mixture
-
1
tsp
yeast
-
1
tbsp
warm water
Coking
-
2
tbsp
unsalted butter
Instructions
Crumpet Batter
-
Place flour, water and salt in a bowl and whisk for 2 minutes.
-
Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
-
Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds.
-
Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
Cooking crumpets
-
Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
-
Brush non stick skillet lightly with melted butter then place rings in the skillet.
-
Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
-
Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
-
Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
-
Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
-
Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
-
Remove rings (you might need to run knife around to loosen).
-
Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
-
Transfer to write rack (golden side down) and fully cool.
-
Can be eaten once cool, but it's even better the next day.