Soft, golden and bubbly crumpets come together in one bowl with 6 ingredients. Fry them up and serve warm with butter and honey!
- 1 1/2 cups (225g) plain all purpose flour
- 1 tsp (5g) instant yeast
- 1 tsp (5g) raw or white granulated sugar
- 1/2 tsp (4g) baking soda
- 1/2 tsp (5g) salt
- 350ml milk, I used almond milk
- To Cook
- 3 or more crumpet rings
- Butter to grease rings and to fry
- In a large mixing bowl, which you’ll use electric hand beaters soon, or use a stand mixer if preferred with the whisk attached, add flour, yeast, sugar, baking soda and salt to the bowl, whisk to combine well.
- Heat milk up in a small pot on the stove over low-medium heat until it’s warm to the touch (55ºC/130ºF) not scolding hot. Ensuring it doesn’t come to a simmer/boil.
- Pour warm milk into dry mixture and beat on medium speed for 1 minute, scraping down the sides as needed.
- Cover bowl with a tea towel and set aside in a warm place for 45 minutes. It won’t double in size but bubbles will begin to form on top and throughout the batter, it will expand a little in size.
- Liberally grease crumpet rings with butter.
- Add one heaping teaspoon of butter to a large fry pan and turn heat to high-medium. Spread the melted butter over the base.
- Once pan feels hot, place crumpet rings on pan.
- Scoop up 1/4 cup of batter and pour into each ring, ensuring the batter has evened out in the rings, not lopsided on one side.
- Cook on high-medium heat for 1 minute and 40 seconds until bubbles form and pop around the edges.
- Turn heat down to low-medium and cook for a further 5-6 minutes until the tops look dry and set (refer to above images for visual). The middles will still appear to be uncooked but will look slightly dry.
- Turn heat to low and gently remove rings with tongs and set aside.
- Flip each crumpet with a spatula and cook on low heat for 20 seconds to seal the tops.
- Flip back over and remove from pan onto a plate or board.
- Repeat this method with remaining batter. I cooked them in 3 batches, 3 crumpets at a time to create 9 altogether. I only have 3 crumpet rings, if you have more, you might be able to cook more at once if your pan is large enough.
- Serve crumpets warm or just as good the next day or a few hours later. I’ve found cooking the crumpets and leaving them to cool, allows them to set even further. Then warming them back up in the toaster or fry pan a few hours later or the next day, they’re amazing!
- Store leftovers in an airtight container, refrigerated, for 2-3 days.