CRUMPET INGREDIENTS RECIPES

Steps:

• Stir together the yeast and 240ml warm water in a bowl and leave to stand for 5-10 mins. Add the warm milk, butter, salt and sugar, then tip in the flour and stir until smooth. Leave to stand for 30 mins.
• Dissolve the baking powder in a little water, then leave to rise for 20-30 mins.
• Oil a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly oil four 9cm crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with a lid, or an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
• Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or topped with cheese, melted under the grill.

Steps:

• Weigh the flours in to a bowl. Add the yeast and stir through the flour.
• Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets.
• Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped.
• Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes.
• Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat.
• Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes.
• Serve immediately or leave to cool and then toast before eating with plenty of butter.