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Ingredients
Servings 6 crumpets
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
YEAST MIXTURE
- 1 tsp yeast , instant/rapid rise OR dry active yeast
- 1 tbsp warm water (just tap water)
- 2 tbsp unsalted butter , melted (or vegetable oil)
Method
- Crumpet Batter
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5)
- Yeast Mixture – Dissolve Yeast into 1 tbsp warm water in a small bowl
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5)
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy
- It will only increase in volume by -10 – 15%
- Cooking Crumpets
- Grease 2 or 3 rings with butter approx 9 cm
- Everything else – smear with butter
- Brush non stick skillet lightly with melted butter then place rings in the skillet
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for sizzle test)
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5 deep (will rise -60%)
- Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet)
- Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is set
- Remove rings
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour
- Transfer to write rack (golden side down) and fully cool
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