How To Make Crumpets Without Rings

Learn to make crumpets without rings with this easy recipe! Soft, golden and bubbly crumpets using just six ingredients, all mixed in one bowl!

Course Breakfast

Cuisine English

Prep Time 15

Cook Time 15

Resting Time 45

Total Time 1 15

Servings crumpets

Calories 113kcal

Author Samantha Pickthall

Ingredients

1 3/4 cups (210g / 7.5 oz.) all-purpose flour
1 tsp instant dried yeast
1 tsp granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups (320ml) whole milk
Unsalted or salted butter, to grease and fry

US Customary - Metric

Instructions

Combine Dry Ingredients: In a large mixing bowl, add flour, yeast, sugar, baking soda, and salt. Whisk until well combined. Set aside.
Warm the Milk: In a small pot, pour in the milk and place it over low-medium heat until it’s warm to the touch, not scalding hot. Ensure it does not boil. If you have a thermometer, the milk should be at 45ºC / 113ºF.
Mix Milk into Dry Ingredients: 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.
Rest the Batter: Cover the bowl with a tea towel or cling film and set aside in a warm place for 45 minutes. The batter will not double in size but bubbles will begin to form on top and throughout. 
Heat the Pan: Add one heaping teaspoon of butter to a large non-stick frying pan. Place it over medium-high heat and spread the melting butter over the base.
Pour the Batter Directly: Once the pan is hot, scoop 1/4 cup of batter and pour it directly onto the hot skillet. It will spread slightly but should mostly hold its shape. Use the back of a spoon or a spatula to gently spread it into a rough circle.
Cook Crumpets: Cook the crumpets on high-medium heat for 1 minute and 40 seconds until bubbles form and pop around the edges. Then reduce the heat to low-medium and continue cooking for 2 minutes and 30 seconds - 3 minutes, or until the tops look dry and set. The center might look wobbly but the surface should be dry.
Flip and Seal Tops: Turn the heat to low, use a slotted turner to carefully flip each crumpet, and cook on low heat for a further 10-20 seconds to seal the tops.
Finish and Serve: Flip the crumpets back over and transfer them from the pan onto a plate or board. Repeat with the remaining batter, cooking in batches of three. This recipe makes 9 crumpets.
Enjoy: Serve the crumpets warm from the pan with your choice of toppings, or cool them down completely and store them in an airtight container in the refrigerator for 2-3 days to enjoy later.

Notes

Store: Cooled crumpets in an airtight container, refrigerated, for 2-3 days. Best consumed fresh!

Freeze: Allow them to cool completely after cooking, then wrap them individually or place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

Thaw: Thaw frozen crumpets at room temperature or toast them straight from the freezer to revive their warm, crispy texture.

Nutrition