- 350ml whole milk
- 50ml water
- 250g strong white flour
- 7g sachet dried fast yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 1/2 tsp bicarbonate of soda
- 20g butter, melted
- In a small saucepan gently heat the milk and water until it feels lukewarm. In a large bowl mix the yeast and caster sugar. Once the milk mixture has reached temperature pour it over the yeast and sugar and mix together. Move this bowl to a warm place and allow it to sit for approximately 10 – 15 minutes (depends on how warm it is) until the mixture has turned frothy and there are lots of yeasty bubbles on the surface.
- In large mixing bowl sift together the flour, salt and bicarbonate of soda. Once the yeast mixture has dissolved and gone frothy, pour over the flour and whisk the mixture together to remove the lumps and create a smooth batter roughly the consistency of double cream. Now place a tea towel over the bowl and place it back in a warm place for roughly 45 minutes – 1 hour until the mixture has formed lots of large bubbles on the surface.
- Take a large frying pan that will comfortably fit 4 crumpet rings in the base. Using the melted butter brush the inside of each ring and lightly brush the base of the pan. Heat the pan to a low temperature and spoon roughly 4 tbsp of mix into each ring (you want them ¾ full). Allow the crumpet to cook on this side for roughly 5 minutes, you will see lots of bubbles forming on the surface which will eventually pop and leave small holes. Then using tongs carefully remove the ring and flip your crumpets and cook on the other side for an additional 2 – 3 minutes until lightly golden.
- Keep your crumpets warm in the oven while you fry the remainder. Whilst warm brush with melted butter and serve immediately.