Homemade Crumpets
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Homemade Crumpets
Recipe by Michael Weldon
Ingredients
2 cups plain flour
1 1/2cups milk at room temperature
1tsp honey
1/4 tsp salt
1 tsp baking powder
1/2 tsp yeast
butter for cooking and serving
honey
1 cup water
Raco frypan
Method
Combine the milk, cup of water, yeast and honey in a jug and mix together. Allow the yeast to activate for a couple of minutes.
Combine the flour, salt and baking powder in a bowl, mix together. Add the milk mixture into the flour and mix into a smooth batter. Cover the batter in plastic wrap and leave in a warm place for 30 minutes to double in size.
Heat a non-stick frypan over a medium high heat, add some butter and melt. Butter 2 crumpet or egg rings. Place the rings into the frypan and pour in the batter 1/2 the way up the ring. Cook on the medium high heat for 2 minutes, turn the heat down for the next 2 minutes and down to medium low for 3-4 minutes until you see air bubbles and holes. Flip the crumpets over for 30 seconds on the top to set them. Transfer the crumpets to a cake rack to cool. Repeat this process until all the crumpets are cooked.
Toast crumpets and serve with your favourite toppings.
Crumpets are better the next day (if they last that long without being eaten!). They can also be frozen and cooked from frozen.
