I’m a massive fan of crumpets. They come in such tiny packets though, why is this? 9 last us about 6 minutes. They’re so lovely and warming. We used to eat crumpets in sixth form at school (not just crumpets I might add…there were also kinder Buenos) and they bring back all kinds of lovely memories.
Because of their small quantity packets, and our all-around crumpet love, as well as my love of baking, and trying new recipes, I announced I was going to make some.
Husband told me I couldn’t unless I bought metal rings for in my frying pan. However, when I made my American pancakes in the little tiny pans, they were slightly crumpet-ish, in the way the bottom cooked, and the top formed small holes. So, I thought, why not? And decided to give it a go. They worked really well. If you do have rings, this recipe will work. But, if you don’t, and do have a tiny pan and, give it a go.
- 150g Strong white bread flour
- 100g plain flour
- 7g Instant yeast
- Caster Sugar
- 150ml Milk
- 100ml Water
- 40ml Oil
- 1tsp. Baking powder
- 1tsp. Salt
- 125ml Water
Firstly, mix the bread flour, and plain flour together in a large mixing bowl. Then, make a well in the middle.
Put the yeast, and sugar, in the well.
Add the first 100ml of water, all the milk and all the oil to a saucepan, and heat, until it feels hot on your hand, but don’t let it boil. Pour this liquid into the well, and wait a few minutes so the yeast and sugar dissolve.
Depending on the shape and size of your mixing bowl, the well might not be deep enough, and it will overflow. This is fine.
After a few minutes, use an electric whisk, or stick blender, to whisk it all together, making sure you get any flour from around the edges. It will form a sticky dough.
Cling film the bowl, and leave it to rest for 2 hours. During this time, the dough will rise slightly.
After the 2 hours, mix baking powder, and salt in with the last 125ml of warm water. Add it to the dough, and whisk once more. This will leave you with quite a thin, stretchy dough.
Leave it for 30 minutes, during this time, small bubbles will start to form on the surface.
Heat a little oil in your little pan, and add a ladle of the mixture. Cook over a medium heat, for around 10 minutes. This is quite a slow process, but don’t be tempted to turn the heat up, or your bottoms will burn. Also, don’t flip them, or you will lose all the little holes that make it a crumpet. As they cook, they start to bubble up, then, slowly, the bubbles cook. It’s weirdly relaxing to watch.
Once all the bubbles are cooked, you can flip it for a few seconds, just to make sure it’s cooked through.
Spread with butter and serves immediately, or leave to cool and lightly toast when required.
How do you eat yours? I like mine with grilled cheese!
Easy Homemade Crumpets
- • 150g Strong white bread flour
- • 100g plain flour
- • 7g Instant yeast
- • 1tsp. Caster Sugar
- • 150ml Milk
- • 100ml Water
- • 40ml Oil
- • 1tsp. Baking powder
- • 1tsp. Salt
- • 125ml Water
- Mix the bread, and plain flour together in a large bowl
- Make a well in the centre, and add the yeast and sugar
- Add the 100ml of water, milk and oil to a saucepan and gently heat, until hand hot
- Pour into the well, and leave for 3 minutes, so the yeast and sugar dissolve
- Whisk together
- Cling film the bowl, and leave for 2 hours
- After this time, mix the rest of the water, with salt and baking powder.
- Poor into the dough, and whisk until smooth
- Leave for 30 minutes
- Heat some oil in a small pan, or large pan with crumpet rings
- Add a ladle of mixture and cook over a gentle heat for around 10 minutes
- Once the bubbles have all popped and cooked, flip
- Cook for 30 seconds
- Eat straight away, or save, and toast when required