I don’t know about you, but one of the things I love to do on a weekend is cook breakfast for the household. For the most part I tend to rise quite early (or at least early for a weekend) and make breakfast.
One of my new favourite treats to make are crumpets. Almost deliciously easy – don’t be put off by the yeast – these require very little effort and time does all the work. \
While I admit I do love a kitchen gadget (I cannot help this) in this case it is necessary to use a ring to contain the batter in the fry pan. Egg rings will do, but will produce a shorter crumpet. I was lucky enough to find crumpet rings which produce a bit more height but a slightly shorter in diameter.
The end result of this is a light, airy crumpet. When you cut in half you will see the air bubbles produced as the mixture rested. This is served wonderfully with butter and honey or just honey. It’s hard to stop at just one.
Preparation Time: 1 hour and 20 minutes (includes rising time)
Cooking Time: 6 minutes
Storage: Serve immediately, or can be stored in an airtight container and toasted the next morning.
- Warm the milk gently so it feels the same temperature as your fingers. Dissolve yeast in 2 tbs of the milk (if the milk is too hot it will kill the yeast). Dissolve the sugar in the larger quantity of milk then stir in the butter until melted.
- Combine flour and salt in a large bowl. Make a well in the center and stir in the butter/milk mixture and then the yeast.
- Cover and leave to rise for 1 hour in a warmish place. It should be bubbly, thick and able to be poured. Transfer to a jug. You will see that the batter may have started to fall back on itself.
- Grease crumpet (or egg) rings a heavy frying pan with butter, heat over medium heat, place rings in pan and fill 2/3 of the rings with the mixture.
- Cook for minutes until a few holes appear on the op and it starts to dry out. Remove rings, turn over and cook for 2 minutes until base is brown.
- Serve warm – I love it with honey.
- Enjoy x