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Crumpets
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Metric/Imperial Ingredients
350 g/12oz. plain flour
15 g/1/2oz. fresh yeast
300 ml/1/2 pint warm water
about 200 ml/7 fl oz. milk
1 2.5 ml spoon/1/2 tsp. bicarbonate of soda
1 x 5 ml spoon/1 tsp. salt
oil or lard for greasing
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Place half the flour in a bowl with the yeast and warm water. Blend until smooth, cover and leave until frothy, about 20 minutes.
Gradually stir in the remaining ingredients, beating until smooth. Add more milk if necessary to make a pouring batter.
Grease a griddle or heavy shallow frying pan, and about six pastry/crumpet rings.
Heat thoroughly and pour about 2 tablespoons of batter into the rings. Cook until set and holes are formed before removing the rings, then turn the crumpets over to lightly brown on the other side.
Cool on a wire rack.
When needed lightly toast on both sides, and serve hot and buttered.
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Preparation Time: 20 minutes |
Serves: 8 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford (BSc)
United Kingdom |
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| This recipe has been viewed 7758 times. |
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