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Crumpets Recipe

"Jazzbell" <jazzbell@coralwave.com>
Sat, 25 Jan 2003 12:56:43 -0500
v103.n006.12
I have used the following one for years.  I use a hot cast iron griddle to 
cook them.

 >From the British edition of the Good Housekeeping cookbook:

Crumpets

350g (12 oz) strong white flour
1 1/2 tsp yeast and a pinch of sugar
300 ml (1/2 pint) water
1/2 level teaspoon salt
1/2 level teaspoon bicarbonate of soda
225 ml (8 fl oz) milk
vegetable oil

Sprinkle yeast into the water with the pinch of sugar and leave in a warm 
place for 15 min. until frothy.

Mix flour, salt, bicarbonate of soda in a bowl, make a well in the center 
and mix in the yeast mixture and the milk.  Mix to a thick batter consistency.

Using a wooden spoon, vigorously beat the better for 5 minutes to 
incorporate air.  Cover and leave in a warm place for about an hour, until 
sponge-like in texture.  Beat the batter for a further 2 minutes to 
incorporate more air.

Place a large, preferably non-stick frying pan to a high heat, and rub a 
little oil over the surface.  Grease the inside of three crumpet 
rings.  Place the rings blunt edges down on to the hot surface and leave 
for about two minutes,

Pour the batter into a large measuring jug.  Pour the batter into each ring 
to a depth of 1 cm (1/2 in). cook the crumpets for 5-7 minutes until the 
surface of each appears dry and is honey-combed with holes.

When the batter has set, carefully remove each metal ring.  Flip the 
crumpet over and cook the second side for 1 minute only.

Continue until all batter is used.

It is important that the pan and rings are well-oiled each time, and heated 
before the batter is poured in.  When required, toast the crumpets on each 
side and serve hot.