Thursday, March 4, 2010


Undoubtedly one of my all-time favorite breakfast treats is the crumpet. While traditionally crumpets are served as an old English tea time treat, crumpets are just as good for breakfast, served with lots of butter and black currant jam.

One package active dry yeast
¼ cup warm water
1 teaspoon sugar
1 ½ cups milk, warmed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup warm water
Sprinkle the yeast over the warm water in a large mixing bowl. Add the sugar, stir, and let rest for about five minutes. Add the milk, flour, and salt, and beat until smooth. Cover the bowl with plastic wrap and let stand for one hour. Stir down. Dissolve the baking soda in the warm water and stir into the batter. Cover and let rest for 30 minutes.
Heat your griddle, and grease some 3 inch cake rings. When the griddle is medium to high heat, lightly oil your griddle and place the cake rings on it. Spoon about 3 tablespoons of the batter into each ring, just enough to cover the bottom. Lower the heat and cook slowly on the griddle for about eight minutes, or until the tops of the crumpets have lost their shine and are dull and appearance with many small holes. Remove the rings and set aside the crumpets. Continue the process until all of the batter has been used. When you finish the batch, toast the crumpets, butter them generously, and serve.

No comments:

Post a Comment