← Nouns Cooking · British & Irish

Ingredients

• 175 g strong white bread flour
• 175 g Plain (all-purpose) flour
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Sugar
• 350 ml warm milk
• 150 ml warm water
• ½ tsp Bicarbonate of soda
• 1 tsp Salt
• 2 tbsp sunflower oil, for greasing
• butter, to serve

Method

1. Mix both flours, the yeast and sugar in a large bowl. Pour in the warm milk and water and beat for 3 min to a smooth, thick batter.
2. Cover and leave in a warm place for 1 hour until it has risen and is full of bubbles.
3. Dissolve the bicarbonate of soda and salt in 2 tbsp warm water and beat into the batter. Cover and leave for 10 min more.
4. Heat a heavy frying pan over low-medium heat. Grease the pan and the insides of four 9 cm crumpet rings well with oil, and set the rings in the pan.
5. Spoon in enough batter to fill each ring about 1 cm deep. Cook for 6–8 min until the tops are set and covered in holes.
6. Lift off the rings, flip the crumpets and cook for 1 minute to colour the tops lightly. Repeat with the remaining batter, re-greasing the rings each time. Toast and butter generously.

Tips

• If no holes appear, the pan is too hot or the batter is too thick; thin it with a splash of water.
• They freeze well; toast straight from frozen.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Olive Magazine