I’ve been intending to make crumpets for ages, and finally got around to it today. It’s pretty easy, and I believe I have learned a few things for next time. I used a recipe by James Masters, I’d seen him make crumpets on his BBC cooking show, Saturday Morning. I have a few different recipes, but his seems simple, and since I am a visual learner, I chose to go with one I’d seen made, not one I’d just read about. His recipe calls for buttermilk, which I didn’t have on hand, so I mixed a dollop of plain yogurt in with the milk, which seemed to work out.
- 225g/8oz ap flour
- 1 x 7g sachet dried fast-action yeast
- 150ml/5floz buttermilk
- 175ml/6fl oz warm water
- 1 tsp salt
- 1-2 Tbsp flavorless oil
It’s useful to have rings to form the crumpets, but it’s not necessary. You’ll need a skillet and a sheet pan.
To make the dough stir together the flour and salt in a large mixing bowl, and whisk in the yeast, the buttermilk and water.
Cover the bowl tightly with plastic wrap and leave to prove in a warm place for one hour or until at least doubled in volume.
Preheat the oven to 325F.
Heat a frying pan until medium hot then add a little of the oil. Oil the inside of four 8cm/3¼in metal rings then place them in the pan. Ladle batter into each ring to fill not quite half way. Cook the crumpets until the top has completely set, then remove the metal rings, flip the crumpets over and cook for one more minute.
Transfer the crumpets to a baking tray and bake in the oven for 10 minutes. Serve immediately or cool on a wire rack until ready to toast. Alternately you could freeze them for toasting on a later date.
Makes about a dozen.