Crumpets
Take a trip across the pond for breakfast this morning with these delicious crumpets!
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Servings: 6
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g) (Note 1)
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
- 1 tsp yeast , instant/rapid rise OR dry active yeast (Note 2)
- 1 tbsp warm water (just tap water)
- 2 tbsp unsalted butter , melted (or vegetable oil)
Directions
Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
Dissolve Yeast into 1 tbsp warm water in a small bowl.
Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.
Grease 2 or 3 rings with butter (approx 9 cm / 3.5” wide, though any ring or metal shaper will do,
Brush non stick skillet lightly with melted butter then place rings in the skillet.
Turn stove on medium high (medium for strong stoves) and bring to heat
Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5” deep (will rise ~60%).
Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet).
Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges.
Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is “set” and it’s clear there will be no more bubbles popping!
Remove rings (you might need to run knife around to loosen).
Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
Transfer to write rack (golden side down) and fully cool.
Enjoy!
