English Crumpets

Russ Myers


Serve hot as a tea time snack

pinch tips: How to Shuck, Cook, and Cut Corn





20 Min


6 Min




1 3/4 C Scalded milk
2 Tbs Sugar
1/2 tsp Salt
1/4 C Warm water (105-115 F)
1 pkg Active dry yeast
1 Egg (lightly beaten)
2 Tbs Cooking oil, melted butter or margarine
1 1/2 C Sifted flour

Directions Step-By-Step

Mix milk, sugar, and salt and cool to lukewarm. Pour water into a warm mixing bowl, sprinkle in yeast and stir to dissolve; mix in cooled mixture, also egg and oil. Slowly add flour and beat until smooth.Cover and let rise in a warm draft free place until doubled in bulk, (about 35 minutes).Toward the end of rising, preheat a griddle over moderate heat, or if using an electric one, by manufactures directions for pancakes.When batter is fully risen, stir down and pour about 1/4 cup onto the griddle for each crumpet, allow plenty of space between crumpets, then spread each until about 4” across.Cook until bubbles on crumpets break; brown the flip side very lightly only. Cool crumpets. When ready to serve, toast, smother “holey sides” with butter, quarter crumpets, and serve hot.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Flour
Regional Style: English