Ever made your own crumpets? It kinda does seem like one of those things that might just not be worth the time, right? They come conveniently packaged at the supermarket ... but so do bread and crackers, and the homemade versions of those are exponentially more delicious. Fresh homemade crumpets are too.
Makes 7 crumpets.
Ingredients 8
To Serve
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Method 8
Put the , , , and in a large bowl and mix together using a whisk.
Pour the into the dry ingredients and beat together with a whisk until you have a smooth batter.
Cover the bowl with plastic wrap or a clean tea towel (dish towel) and leave the mixture in a warm spot for about 15 minutes until it’s bubbly. (If you leave this too long, you’ll lose your bubbles.)
Lightly grease a heavy frying pan with about 1 tablespoon butter and put over a high heat.
Grease egg rings with butter – I use 8 cm (3¼ in) round cookie cutters – and put them in the pan. Fill the rings with 60 ml (2 fl oz/¼ cup) per ring.
Cook over a high heat for the first 2 minutes to get the bubbles going, then turn down to a low heat to cook for about a total of eight minutes. Feel free to pop any surface bubbles that haven’t popped themselves, it’s immensely satisfying.
Slip the rings off using tongs and flip the crumpets over to cook the top for about 30 seconds.
They’re perfect with butter and golden syrup. Or honey. Or whatever. Delicious. You can serve them straight away, fresh, but actually I think they’re even better the next day, toasted.
Notes
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