Recipe
This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets!
The batter is extraordinarily easy to make.
I use an electric skillet set to 350F.
I also add some of my sour dough starter, but that is optional.
You can buy crumpet rings which are needed to keep the crumpets round and help rise properly.
Prep Time5 mins
Cook Time20 mins
Ingredients
Ingredients
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g)
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
Yeast Mixture
- 1 tsp instant/rapid rise yeast
- 1 tbsp warm water (just tap water)
- 1 tbsp of sour dough starter
- 2 tbsp unsalted butter , melted (or vegetable oil)
Instructions
Cooking
Yeast Mixture
Dissolve Yeast into 1 tbsp warm water in a small bowl.
add 1/2 tsp of white sugar
Optional, add a tablespoon of sour dough starter.
Set aside to bubble while you mix the batter
Crumpet Batter
Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
Add Yeast Mixture and the baking powder into a bowl, then whisk for 30 seconds (or 15 sec speed 5).
Cover with cling film or a plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy.
It will only increase in volume by ~10 - 15%.
Cooking Crumpets
Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do,
Brush non stick skillet lightly with melted butter then place rings in the skillet.
Turn stove on medium high (medium for strong stoves) and bring to heat
Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
Remove rings (you might need to run knife around to loosen).
Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
Transfer to write rack (golden side down) and fully cool.
Can be eaten once cool, but it's even better the next day toasted