Barb's Classic Crumpets
Barb G.
6
10 minutes
30 minutes
British
Why You'll Love This Recipe
A good crumpet doesn't need complicated technique or a long list of ingredients. It needs a bubbly batter, a little patience and the right amount of heat.
These homemade crumpets cook up soft and slightly chewy inside, with a wonderfully open surface full of little holes just waiting to catch melted butter. Toast them until the bottom is crisp, add plenty of butter and your favourite topping, and you've got a simple breakfast that feels anything but ordinary.
Ingredients
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170g (1⅓ cups) all-purpose / plain flour
225ml (scant 1 cup) warm water
1 tsp instant / rapid-rise yeast
1 tsp baking powder
¾ tsp kosher salt
1 tsp white sugar
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1–2 tbsp unsalted butter, melted, or vegetable oil
Directions
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Add the flour, yeast, baking powder, salt and sugar to a medium bowl. Whisk together to distribute everything evenly.
Gradually whisk in the warm water until you have a smooth, loose batter. It should be thinner than pancake batter but still have enough body to coat a spoon lightly.
Cover the bowl with a plate or cling wrap and leave in a warm, draft-free place for 35–45 minutes.
The batter is ready when the surface looks aerated and bubbly. It does not need to double in size.
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Lightly grease 2–3 crumpet rings or other suitable metal rings with butter.
Lightly butter a non-stick skillet and arrange the rings in the pan.
Heat over medium heat. Test the pan with a tiny drop of batter. It should gently sizzle without immediately browning.
Pour approximately 70ml (just under ⅓ cup) of batter into each ring. The batter should sit at roughly 1 cm (½ inch) deep.
Cook without disturbing until bubbles begin forming across the surface. Continue cooking as the bubbles break and leave open holes.
If the bottom is browning quickly while the top is still wet, reduce the heat. The crumpets need enough heat to develop their holes, but not so much that the bottoms burn.
Continue cooking until the surface is mostly dry and set, with plenty of open holes. This will usually take 5–7 minutes, depending on the pan and stovetop.
If a few large bubbles remain stubbornly closed, gently open them with the tip of a skewer.
Remove the rings. If necessary, run a thin knife around the edge to loosen the crumpets.
Flip the crumpets and cook for 20–30 seconds, just until the underside is lightly golden.
Transfer to a wire rack and allow to cool.
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Toast the crumpets until the bottom is crisp and the centre is hot.
Spread generously with butter and serve with honey, jam, marmalade or your favourite topping.
And don't be shy with the butter. That's what those holes are for.