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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Just made my first ever batch of crumpets. Just like the ones we used to buy at Safeway. Aaaah, those were the days.... :o) I didn't have a ring to shape the crumpets, so I just dolloped spoonfuls of mixture into the pan. If you have one, you can make slightly deeper crumpets. Ingredients:
225 g plain flour |
175 ml warm milk |
175 ml warm water |
3 g powdered yeast |
1 teaspoon salt |
1/2 teaspoon baking powder |
vegetable oil |
Directions:
1. Whisk together the flour, yeast, milk, and enough of the warm water to make a cream-like consistency.
2. Cover with clingfilm and put in a warm place for an hour, until really bubbly.
3. When ready, whisk in the salt and baking powder.
4. Heat a heavy-based frying pan over a medium-high heat and add a little oil to the pan.
5. Once hot, spoon a tablespoon of the mixture into the pan and cook on one side for 3-4 minutes, until golden underneath. It will spread a little but should keep its shape; if too thin, whisk in a little more flour. Bubbles should break the top surface - if not, it's too thick and you should whisk in a little more water.
6. Once cooked underneath, gently flip over and cook the top until golden.
7. If the test crumpet worked out, cook the rest of the batter in the same way, keeping the spoonfuls of mixture apart so they don't join into one giant crumpet!
8. Serve with lots of butter and a little jam if you wish.
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