Mar 10, 2025

Crumpets

Recipe

Add butter and honey to a microwave safe bowl or jug and heat in microwave til butter is just melted. Once out of the microwave stir to incorporate the honey.
Into the butter honey mixture add the milk water and yeast and stir to combine.
In a separate bowl (stand mixer or normal depending on preference) combine the flour, salt and baking powder.
Pour in the wet ingredients to the flour mixture and mix together.
The mixture now must be whisked for approx. 5 minutes to develop gluten. This can be done either by hand or with a stand mixer with paddle or whisk attachment.
Once whisked, cover and set aside in a warm place for 1-2 hours until the mixture has about doubled in size.
After your mixture has doubled in size, heat a frying pan (I prefer a stainless steel one) to a medium heat, add a small amount of oil to the pan and grease the crumpet/egg rings.
Scoop an amount of mixture into each ring so that its approx. 8mm-10mm thick. If too much mixture is added to the rings they won’t cook through properly before the bottom becomes burned.
Once you see the edges of the crumpet have set and a number of bubbles are starting to pop in the top, remove the rings. Continue cooking on this side till there are a good number of bubbles in the top or until the bottom is about to over-brown.
Flip the crumpets and cook till light brown. Remove to a wire rack to cool and repeat steps 8, 9 and 10 till you have no remaining mixture.

After they’re cooked, if you find the texture to be closer to thick pancakes than crumpets, its likely one of 2 things have happened:

Not enough time was spent whisking to develop the gluten.
The mixture was not allowed to rise for long enough to allow the yeast to properly activate.