How to make
The yeast is dissolved in the warm water together with the sugar and left for about 10 minutes until it activates and forms foam.
In a bowl the flour and salt are mixed together. The warm milk and the activated yeast mixture are added. The batter is stirred with a whisk or spoon until a thick, sticky mixture forms, slightly thicker than pancake batter.
The bowl is covered and left in a warm place for about 60 minutes until the batter rises and becomes full of bubbles.
After the batter has risen, the baking powder and baking soda are added, dissolved in 1-2 tbsp warm water. The mixture is stirred gently. The batter should be thick but slowly flowing. If it is too thick, another 1-2 tbsp water can be added.
A non-stick pan is heated over low to medium heat. Metal rings about 7-8 cm (3 inches) in diameter are greased with butter and placed in the pan.
The batter is poured into each ring up to about half the height. The crumpets are cooked on low heat for about 6-8 minutes without flipping, until the surface is covered with the characteristic holes and the top begins to set.
When the batter looks almost dry on top, the rings are carefully removed and the crumpets are flipped for another 1-2 minutes just to lightly brown the other side.
The finished crumpets are removed and placed on a wire rack.
The crumpets can be stored in the refrigerator for 3-4 days or frozen for up to 1 month. Before serving they can be toasted in a toaster or pan.
The secret of the characteristic holes is slow cooking over low heat-if the heat is too high, the surface will seal and the porous texture will not form.
Make sure to try the famous British Madeira cake and the comforting Shepherd’s pie as well.
