Description
Perfect Warm Crumpets are light, fluffy, and full of traditional holes, making them ideal for a delicious breakfast or afternoon tea. Crisply golden on the outside and soft inside, these crumpets are made from scratch using a simple yeast batter cooked in greased rings on the stovetop. They’re perfect served warm with jam or topped with bacon and a runny fried egg.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups plain flour (225 g, all purpose)
- 1 teaspoon level salt
- 1 tablespoon level dried yeast
- 1 teaspoon level caster sugar (regular sugar will also work)
Wet Ingredients
- ½ pint milk (275 ml, just over 1 cup, may need a little more)
- 6 tablespoons cold water
- Vegetable oil for greasing
Instructions
- Prepare Milk and Yeast Mixture: In a microwave-safe jug, warm the milk for 80 seconds until just warm to the touch (not hot). Add the 6 tablespoons of cold water and stir well. Then mix in the sugar and dried yeast. Place the jug in a warm spot and allow it to rest for 10-15 minutes until a good frothy head forms, indicating the yeast is activated.
- Mix the Batter: Sift the flour and salt into a mixing bowl and create a well in the center. Once the yeast mixture is frothy, pour it into the well. Use a wooden spoon or hand whisk to gradually incorporate the flour into the liquid, beating well at the end to achieve a smooth batter with a pouring consistency, similar to drinking yoghurt. If the batter appears too thick, add a little more milk until it loosens. Cover the bowl with a tea towel and leave it in a warm place to stand for about 45 minutes. The batter should become light and frothy by then.
- Prepare Cooking Equipment: Grease the insides of the egg rings thoroughly and also grease the frying pan lightly with vegetable oil. Keep some oil handy for re-greasing as needed. Place the pan over a low heat to warm up.
- Cook the Crumpets – First Side: Arrange the greased rings in the heated pan. Spoon about 2 tablespoons of batter into each ring, filling up to approximately 1 inch high, depending on ring size. Cook on low heat for 4 to 5 minutes. Tiny bubbles will appear on the surface and then burst, creating the characteristic holes of crumpets.
- Cook the Crumpets – Second Side: Using a large spoon and fork, carefully lift the rings off and turn the crumpets over to cook the second side. Cook for about 1 minute only. Re-grease and reheat the rings and pan before cooking any additional batches.
- Serve: Serve the crumpets warm with jam, or topped with bacon and a runny fried egg for a delicious treat.
Notes
- These crumpets are made from scratch and are perfect for breakfast or afternoon tea.
- The texture should be crisp and golden on the outside and light and fluffy inside.
- Ensure the milk is warm but not hot to activate the yeast properly.
- Keep the cooking heat low to achieve the characteristic holes and even cooking.
- Use greased egg rings to give the crumpets their classic round shape and height.
Nutrition
- Serving Size: 1 crumpet
- Calories: 85
- Sugar: 1 g
- Sodium: 188 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg
