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Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Baking
English
Servings: 8 crumpets

Equipment

  • 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.