Crumpets

Crumpets are English griddle cakes made from a flour and yeast batter. They are characterized by their round shape, spongy texture and holes on the surface. Once cooked on a griddle or frying pan, crumpets have a slightly chewy consistency and a crisp exterior, with a soft, hole-filled interior perfect for absorbing butter, jam or other spreads. They are enjoyed toasted and are popular for breakfast or tea time.

Crumpets

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Crumpets are English griddle cakes made from a flour and yeast batter. They are enjoyed toasted and are popular for breakfast or tea time.

• Prep Time: 1 hour 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: British

Ingredients

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3 tablespoons warm water 1 package yeast (or 2 1/4 teaspoons) 1 teaspoon granulated sugar 1/2 cup milk 4 tablespoons butter, divided 1/2 teaspoon salt 1 1/2 cups all-purpose flour, divided 1 egg

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Instructions

1. Combine water, yeast and sugar. Let stand until bubbly, about 5 minutes.
2. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture.
3. Add 1 cup flour to yeast mixture and beat until smooth, about 2 minutes on medium speed of mixer.
4. Beat in egg.
5. Add remaining flour and beat until smooth.
6. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
7. Stir down batter and let rest for 5 minutes.
8. Meanwhile, melt remaining butter in a saucepan over low heat. Skim off foam and discard milky solids from bottom of saucepan.
9. Brush bottom of a skillet with melted butter.
10. Brush insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet.
11. Heat skillet over medium heat.
12. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes.
13. Remove rings.
14. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers.
15. Crumpets can be served warm or split and toasted before serving.

Notes

Photo credit: niznoz on Visualhunt