12 fl oz/350ml semi-skimmed milk, warmed but not boiling
1 lb/450g all purpose or plain flour
1/8 oz/5g dried yeast
2 tsp sugar
12 fl oz/350ml finger-warm water (approx)
1 tsp Salt
1tsp baking powder
Vegetable oil for cooking. (I used sunflower oil spray - less messy)
Instructions
This recipe yields 24 crumpets
ingredients-
• 12 fl oz/350ml semi-skimmed milk, warmed but not
boiling
• 1 lb/450g all purpose or plain flour
• 1/8 oz/5g dried yeast
• 2 tsp sugar
• 12 fl oz/350ml finger-warm water (approx)
• 1 tsp Salt
• 1tsp baking powder
• Vegetable oil for cooking. (I used sunflower oil
spray - less messy)
Preparation-
• Whisk together the milk, flour, yeast and sugar.
Once combined add half the water and beat into the
batter, continue to add more water until the
batter is thick and smooth. Stop adding water once
it reaches the consistency of thick cream. Cover
with cling film and leave in a warm draft free
place until foaming (it doubles in volume so use a
large bowl ) - about 1, up to 2 hours.
• Whisk the salt and baking powder into the batter
then heat a heavy based frying pan on the stove to
hot but not smoking.
• Dampen kitchen paper with a little oil ( or
spray )If you don't have any pastry or crumpet
rings then use a small, washed food can to the
same measurements.
• Oil or spray oil the rings in the heated pan,
add enough batter to fill just below the top of
the ring. Cook for five minutes when there should
be many tiny holes on the surface and the crumpet
is setting. You should be able to remove the ring
here ( use tongs as it would be very hot) Flip the
crumpet over and cook for another two – three
minutes.
• Repeat with the remaining batter until used up.
Rest the crumpets on a wire rack until cool and
reheat in a toaster or under the grill before
serving. Serve with lots of butter and/or jam.
They can also be frozen and toasted straight from
the freezer)
• NOTE- If the batter seeps from under the ring it
is too thin, whisk in more flour. If the crumpet
is heavy and without holes, the batter is too
thick, add more water.
Originally Submitted
9/8/2013
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