Yeasty, spongy crumpets are cooked on top of the stove. Crumpet rings are available online
Prep Time: prep 10 mins, plus resting
Cooking Time: cook 15 mins
Serves: makes 8 crumpets
- scant 1 cup all-purpose flour
- scant 1 cup bread flour
- 1 / 2 tsp instant yeast
- 3 / 4 cup tepid milk
- 3 / 4 cup plus 2 tbsp tepid water
- 1 / 2 tsp baking soda
- 1 / 2 tsp salt
- vegetable oil, for brushing
- Whisk the bread and all-purpose flours and yeast together. Stir in the milk and 3/4 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.
- 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.
- Pour the batter into a glass measuring cup. Pour enough batter into each ring to come about 1/2-3/4in (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.
- 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.)
- prep 10 mins, plus resting; cook 15 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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