United Kingdom Crumpets
Crumpets are often thought of as quintessentially English, and in fact one of the earliest textual references to a crompid occurred in 1382 by an English Bible translator named John Wycliffe. The soft and spongy texture that is today associated with English crumpets came to be during the Victorian era, when yeast was added to the recipe.
Recipe Servings: 24
Prep Time
10 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
15 minutes
Total Time
1 hour 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (480 g) + 2 Tbsp (15 g) well-sifted all-purpose flour
- ½ tsp (2.5 ml) salt
- 1 tsp (5 ml) sugar
- 1 packet fast-rising active dry yeast
- 1¼ cup (300 ml) warm milk
- 1¼ cup (300 ml) warm water
- ½ tsp (2.5 ml) baking soda
- Vegetable oil, as needed
Directions
- Combine flour and salt in a large bowl.
- Stir in yeast and sugar and make a depression in the center of mixture.
- Pour milk and water into depression and mix thoroughly to form a thick batter.
- Beat well until completely incorporated and cover bowl with a clean cloth or plastic wrap.
- Let rest in a warm place until batter develops a light, spongy texture, about 60 minutes.
- Stir well to remove any air, add baking soda, and pour into a large jug.
- Mix thoroughly and let rest for an additional 30 minutes.
- Heat a greased griddle or non-stick frying pan over very low heat with a drop of oil or butter.
- Wipe pan with a paper towel to remove excess butter or oil.
- Grease crumpet/English muffin rings and place greased rings on warming griddle for 2–3 minutes.
- Pour batter into crumpet rings so they are filled halfway.
- Cook until many small holes appear on surface and batter has dried out, about 8–10 minutes.
- Remove rings and flip crumpets to cook on opposite side for 1–2 minutes.
- Cool crumpets on a wire rack while repeating process for remaining batter.
- Serve crumpets warm, with butter if desired.
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