"CRUMPETS" Nancys folly! (a first attempt.)
|Categories:||Other Breakfast, Other Side Dishes, Other Breads|
|Keywords:||skillet, cakes, Info|
|2-1/2 c||warm milk.....about 110 temperature|
|2 tsp||active dry yeast|
|2-2/3 c||all-purpose flour|
|1-1/2 tsp||baking soda|
Pinched by vera40, and 65 more.
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DirectionsMix 1 cup of the warm milk, and all the sugar into a small bowl.
Sprinkle yeast on top of the warm milk
and let set for 10 minutes.
While you are waiting,mix flour,salt,and baking soda in a medium size bowl.
Add the yeast mixture and the remaing 1-1/2 cups of the warm milk to the flour mixture and stir to combine.
This will be a thick liquid.
Cover the bowl and put in a warm place for
about 1 hour.Heat a non-stick skillet or a griddle
to a med-low heat.
Butter the insides of your crumpet rings and place them on the skillet.
Fill up each crumpet ring only 1/2 way up. COOK.
After about 3-4 minutes you should be able to remove the rings with metal tongs.
Leaving crumpets in the skillet.
If you wait longer the crumpets will
stick & cling to the rings.
After about 4-5 minutes, when the tops have hardened a bit...it is time to flip them over and cook them another minute.
The crumpets will have bubbles forming on top.
Picture #2 is the tuna can rings I tried to use for crumpets.
This was a wrong decision..putting the batter, 1/2 way up the tuna fish rings made them to thick
and the insides did not cook.
When I tried to remove the rings, all the dough stuck to the rings.
I will buy crumpet rings,or have crumpet pancakes!
Oh well...live and learn....LOL !!
Nancy...3/14/13You can serve them immediatly,
with jam,honey,or butter.
Or cool for later and toast before serving.
Picture #3 is my attempt of crumpets
cooked with-out the metal rings.
They still tast good..but not a perfect circle.