Crumpets

Crumpets are one of my favorite tea accompaniments – well toasted and spread with lots of good butter. There are places to purchase them in the US, but so far none have quite meet my expectations. Fortunately, they are not that difficult to make at home.

1 c / 150 g flour

3/4 c + 1 T / 200 ml warm water

1/2 t salt

1/2 t sugar

1 tsp baking powder

1 t yeast

1 T warm water

Dissolve yeast in 1 T water in a small bowl, and set aside

Place flour, water and salt in a bowl, and whisk for 2 minutes. Add yeast mixture, and beat for another minute.

Cover with an upturned plate (I try to avoid single use plastic) and place in a warm spot until the mixture is quite bubbly – about 20-30 minutes.

Heat a griddle or large non-stick frying pan to medium/medium high. The setting is entirely dependent on your particular stove. You’ll want it hot enough so the batter sizzles a bit when you add it to the pan, and the bubbles pop nicely, but not so hot the crumpets burn or don’t get done all the way through.

Grease the insides of your ring* molds and place in the pan. Pour in about 1/4 cup batter. Again – this is dependent on the size of your rings, and how thick you would like the finished product.

Cook for about 2-3 minutes. Watch for the bubbles to form and pop, leaving the characteristic crumpet holes. Once no more bubbles appear, and all have popped (you may help them along if you have a couple of stragglers), run a blunt knife around the edge of the crumpet and remove the ring.

Flip the crumpets and cook briefly to add just a bit of color.

Transfer to a wire rack and allow to cool

To serve: toast them until very hot and quite well done. Immediately spread with lots of butter. Don’t skip on quality or quantity. If the butter drips down your sleeve when you bite into them – all the better.

*Rings should measure roughly 3.5 in / 9cm in diameter, and can be pancake or fried egg rings, round cutters or tuna cans with both sides removed.