Crumpets
A loose batter of flour, yeast, milk, and water is mixed and allowed to ferment until bubbly, then cooked on a griddle in rings. The batter forms a soft, spongy interior while the surface develops characteristic holes, creating a light, airy texture.
During cooking, steam rises through the batter, forming the signature porous top while the bottom becomes lightly crisp and golden. The preparation emphasizes proper fermentation and controlled heat to produce soft, chewy crumpets with a distinctive open crumb and delicate structure.
Baking
English
Servings: 8 crumpetsEquipment
- 8 crumpet rings
- griddle or large skillet
- ice cream scoop
Ingredients
- 125 g all-purpose flour
- 125 g bread flour
- 1 tsp. instant yeast
- ¾ tsp. salt
- 125 ml milk
- 250 ml warm water
- ¼ tsp. baking powder
- butter
- cooking oil
Instructions
- Mix both flours, yeast, and salt in a bowl. Add the milk and water, reserving about 50 mL. Whisk together until smooth, then cover and let rest for 90 minutes until bubbles form.
- Dissolve the baking powder in the reserved water, then whisk into the batter. Cover the batter and let it rest again for another 30 minutes.
- Heat a heavy griddle or skillet over medium-low heat.
- Grease the rings with butter and grease the griddle with butter or oil.
- Place the rings on the griddle and pour a full ice cream scoop full of batter into each ring (about ⅓ to ½ full, depending on size of ring).
- Let the crumpets cook for about 10 to 15 minutes or until bubbles have formed and the tops have dried out. Remove the rings, using a small knife to separate the crumpets, flip the crumpets over, and let them cook for another 5 minutes until they turn golden.
- Remove to a rack to cool, re-grease the rings and griddle, and make additional batches until the batter is done.
Notes
- Try mixing baking powder with yeast and all liquid instead of having 2 resting periods. Check after an hour.