Afternoon Tea and Crumpets
Andy Anderson !
There is one thing that I found in my travels, and that the production of a crumpet can have some local variations. For example, some are cooked on both sides, and some are only cooked on one side. In this recipe, they are cooked on both sides.
Oh, one more thing… Please don’t ever pick up an English Muffin, and call it a crumpet. To the uninitiated eye they might look similar… they are not.
Well, are you ready
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- 16 oz
- plain white flour (450g)
- 1 1/2 c
- warm whole milk (350ml)
- 1 1/2 c
- warm water (350ml)
- 1 1/2 tsp
- active dry yeast (7.5g)
- 2 tsp
- salt, table variety (10g)
- 1 tsp
- baking powder (5g)
- vegetable oil, for coating crumpet rings, and fry pan.
2A good fry pan; preferably cast iron.
Some cooking rings. They actually make, what are called crumpet rings; however, any cooking rings of the right size should work.
6Cover the bowl, and leave in a non-drafty corner of the kitchen until the liquid gets nice and bubbly. This can take (depending on kitchen temperature) several hours.
7Now, whisk the salt and baking powder into the batter.
8Lightly grease the crumpet rings, and set aside.
10Put some oil on a paper towel, and lightly grease a fry pan or flat griddle.
Heat up over medium to medium-high heat.
12Place a single greased crumpet ring on the hot griddle or fry pan.
21Repeat the procedure until you have the perfect crumpet.
23You should now have a good batter, and temperature for cooking the remaining crumpets.