Crumpets are English griddle cakes made from a batter of flour, milk and/or water, and yeast. Originating in Wales, crumpets were first made without yeast, making them flatter and harder. It was during the Victorian era when yeast was introduced that they became more like the ones eaten today. Crumpets have a crisp exterior with a chewy and delicately spongy texture inside. They look a lot like English muffins although they are not the same. Crumpets are made from a thick batter while English muffins are made from a dough, making them much drier and more like bread. Crumpets are commonly topped with butter, preserves, maple syrup, or honey.
Recipe Servings: 10
+ 1 hour 40 minutes resting
Ingredients
Directions
- Stir together the sugar, yeast, and warm milk in a small bowl and let it rest for 10 minutes until frothy.
- Combine the flour and salt in a large bowl.
- Add the yeast mixture, stirring until a thick dough forms.
- Cover the bowl loosely with plastic wrap and let it rest in a warm, draft-free place for 60 minutes.
- Combine the warm water and baking soda in a small bowl, stirring until the baking soda dissolves.
- Add the baking soda mixture to the dough and beat for 1–2 minutes. It’s OK if some small lumps remain.
- Cover the batter and let it rest for at least 30 minutes. It should be bubbly. The longer the batter rests the higher the crumpets will rise when cooked, giving them an even lighter texture.
- Grease the crumpet rings and a large skillet, griddle, or cast-iron pan using nonstick cooking spray.
- Place the rings in the pan and set it over medium-high heat. Once the rings are hot, pour the batter into each one until it is slightly more than half full.
- Cook the batter for about 5 minutes or until small holes form on the top and the bottom is lightly browned.
- Remove the rings and flip the crumpets over. Cook for 1–2 minutes or until golden-brown. Once flipped, be careful not to move the crumpets which would smear the batter covering the small holes.
- Remove the crumpets from the pan and serve them immediately with optional toppings such as butter, preserves, maple syrup, or honey.
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