Crumpets
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 250 grams flour
- 400 mL Milk
- 20 grams Butter
- 1 teaspoon castor sugar
- 3 grams dried yeast
- ½ teaspoon bicarbonate of soda
Instructions
- Heat the butter and milk together over a low heat until the butter has melted. Set the mixture to the side to stand until it has become lukewarm.
- Combine the sugar and yeast in a small bowl and add 100 mL of the milk mixture. Stir to dissolve then cover and set aside in a warm place to stand for about 5 minutes.
- In a large bowl, combine the flour with a pinch of salt. Add the yeast mixture and stir to incorporate. Add in the remaining milk mixture and stir until combined. Cover and stand for 90 minutes.
- Add 25 mL of water to a small bowl and add in the bicarbonate of soda. Stir to dissolve and then add into the batter and stir to combine. Cover the batter again and stand for another 30 minutes.
- Heat a frypan over medium-low heat. Add in some butter, then add 4 10cm crumpet rings to the pan. Add 1/2 cup of batter to each ring.
- Cook the crumpets for about 4-5 minutes, until small holes form on the surface.
- Take the rings off the crumpets, flip and then cook for a further minute. Remove the crumpets from the pan and cover with a tea towel to keep warm while you cook the remaining batter.