In a large mixing bowl, add flour, yeast, sugar, baking soda, and salt. Whisk until well combined. Set aside.

In a small pot, pour in the milk. Place over low-medium heat until it’s warm to the touch, not scalding hot, do not let it boil. If you have a thermometer, the milk should be at 55ºC/130ºF.

Pour the warm milk into the dry flour mixture. Using electric beaters, beat on medium speed for 1 minute, scraping down the sides as needed.

Cover the bowl with a tea towel or cling film and set aside in a warm place for 45 minutes. It won’t double in size. Bubbles will begin to form on top and throughout the batter.

Liberally grease 2-3 crumpet rings with butter. Set aside.

Add one heaping teaspoon of butter to a large non-stick fry pan. Place over medium-high heat and spread the melting butter over the base.

Scoop 1/4 cup of batter and pour into each ring, ensuring the batter has leveled out in the rings, not lopsided, use the back of a spoon to spread it out evenly.

Cook crumpets 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 in-post images for a visual). The center will look wobbly but the surface will be dry.

Turn heat to low and gently remove the rings with tongs and set them aside.

Flip each crumpet with a spatula and cook on low heat for a further 20 seconds to seal the tops.

Flip them back over and remove them from the pan and onto a plate or board.

Repeat the above method with the remaining batter. I cooked them in batches of 3, this recipe makes 9 crumpets.

Serve crumpets warm from the pan with your choice of toppings. Enjoy!

Or serve the next day by cooling them down completely and storing them in an airtight container, refrigerated, for 2-3 days.