- makes 19
A typically English recipe and sometimes called pikelets in Northern England, though real pikelets are thinner and irregular in shape. Crumpets have a distinctive honeycomb texture, caused by the action of the yeast and the raising agent and the sudden heat from the griddle or pan on which they are cooked. These can be served with jam, cream cheese or cooked breakfast and should be toasted first.
If you don’t have a crumpet ring you can make your own from a small tin (eg tuna or baby baked bean can) by removing both ends and the label.
It is not advisable to scrub a griddle to clean it; but the surface can be cleaned by rubbing it over with fine table salt (not if it has a non- stick coating).
In the unlikely event that you have left over crumpets – these can be frozen for up to 2 months.
|Values shown are approximate.
Stir the yeast and sugar into the water. Leave to stand for 5 mins
Mix in half the flour and beat well. Set aside in a warm place until light and frothy - about 30 mins
Gradually stir in the remaining ingredients, beating until smooth. Add more milk if necessary to make a pouring batter
Warm a griddle or large frying pan and lightly grease it with a little oil, rub any excess off with kitchen paper. Grease crumpet rings (or plain metal cutters 7.5cm in diameter)
Test the griddle is ready for use, when small drops of water are dropped on the griddle they will bounce off, or it may be judged by holding the hand near the griddle, the heat should be comfortable but not fierce
Place the greased rings on the griddle and pour 2 tbsp of the batter into each ring. Cook until set and holes have burst on top. Remove the rings and turn the crumpets over to lightly brown the other side. Cool on a wire rack and toast to serve
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