Crumpets

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Side Dish

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by:

Yeasty, spongy crumpets are cooked on top of the stove. Crumpet rings are available online.

Yield: Makes 8 crumpets

INGREDIENTS

Scant 1 cup all purpose flour
Scant 1 cup bread flour
½ tsp instant yeast
¾ cup tepid milk
¾ cup plus 2 tbsp tepid water
½ tsp baking soda
½ tsp salt
Vegetable oil, for brushing

Special equipment:

Four 4 in (10cm) crumpet or English muffin rings

Directions

1. Whisk the bread and all-purpose flours and yeast together. Stir in the milk and ¾ tepid water. Cover and let stand in a warm place until the mixture has risen and begun to deflate. Dissolve the baking soda and salt in the remaining tepid water and whisk into the batter.

2. Heat a large griddle over medium heat. Have ready four 4in (10cm) crumpet rings. Lightly oil the pan with oiled paper towels. Put the rings in the pan.

3. Pour the batter into a glass measuring cup. Pour enough batter into each ring to come about ½–¾ in (1–2cm) up the sides. Cook for about 8 minutes, or until the batter has set all the way through and the top is covered in holes. If no bubbles appear the batter is too dry; stir a little water into the remaining batter.

4. Lift the rings off the crumpets. Turn the crumpets and cook for about 3 minutes more, or until just golden. Repeat with the remaining batter. Serve warm. (If desired, cool the crumpets, split and toast them.)