Crumpet Recipe

I embarked on an awesome crumpet adventure that turned my kitchen into a bakery. The smooth batter bubbles like magic while simple ingredients unite into a delicious treat. With every bite, I enjoy a satisfying crunch paired with a soft interior. This recipe truly elevates teatime into an experience.

I love making crumpets cause they offer a great mix of carbohydrates and a bit of protein too thanks to the flour and milk. I think that using 250 ml of warm water and 250 ml of warm milk really kickstarts its yeast action which makes the crumpets light and airy.

When I mix in 1 teaspoon active dry yeast with 2 teaspoons of sugar, it gives a perfect rise that gets the texture just right. The addition of 3 cups of all-purpose flour, 1 teaspoon salt and 1/2 teaspoon baking soda creates a batter that is easy to work with and flips into crumpets that are crisp on the outside and soft inside.

I also add 1 tablespoon melted butter which lends rich flavor without compromising the nutritional value. I love this recipe not only for its taste but also because it is simple enough so anyone can enjoy making them at home.

Why I Like this Recipe

1. I love how easy this recipe is to follow even when I’m not a master chef. The steps are simple and even if I mess up a little, I can still end up with a tasty batch.
2. I like that all the ingredients are things I already have in my kitchen, so I dont need any expensive or obscure stuff to make these crumpets.
3. The way the batter rises and forms all these cool bubbles and holes really amazes me every time I make them.
4. I enjoy that its a fun treat to whip up for breakfast or when im just craving something warm and comforting with my tea.

Ingredients

• 250 ml warm water: Warm water hydrates flour, enhancing gluten formation and activates yeast for rising.
• 250 ml warm milk: Warm milk adds protein, creaminess, and slight sweetness to the batter mixture.
• 1 teaspoon active dry yeast: This leavening agent helps dough rise, giving crumpets a light airy quality.
• 2 teaspoons sugar: Provides food for the yeast while gently sweetening the mixture so its tastier.
• 3 cups all-purpose flour: Main carbohydrate; offers structure and chewiness with a soft center and crispy edges.
• 1 teaspoon salt: Balances overall flavor and enhances taste in every bite taken from the crumpets.
• 1/2 teaspoon baking soda: Lightens texture and improves browning; a chemical reaction adds lift in batter.
• 1 tablespoon melted butter: Rich fat boosts tenderness and flavor, creating a luxurious mouthfeel throughout crumpets.

Ingredient Quantities

• 250 ml warm water
• 250 ml warm milk
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon melted butter

How to Make this

1. In a large bowl, mix the warm water, warm milk, yeast and sugar, then let it sit for about 5 minutes until it gets frothy.

2. Pour in the flour, salt, and melted butter. Stir it up until the batter is smooth and there are no lumps.

3. Cover the bowl with a towel and put it in a warm spot for around 1 hour so the mixture can rise and double in size.

4. After it has risen, stir in the baking soda really well to combine it evenly.

5. Heat a non-stick frying pan on medium heat and lightly grease it. If you have crumpet rings, grease those too.

6. Spoon enough batter into each ring so they are about 2/3 full. This gives the batter room to bubble up.

7. Cover the pan with a lid and cook for roughly 5 minutes until you see bubbles and the top sets with lots of holes.

8. Remove the rings carefully and then flip the crumpets if you want them a bit more golden on both sides.

9. Cook for about 1 more minute on the other side before taking them out.

10. Enjoy your crumpets warm with butter or your favorite spread and a cup of tea!

Equipment Needed

1. Large bowl for mixing the ingredients
2. Measuring cups and spoons for the water, milk, yeast, sugar, flour, salt, baking soda, and melted butter
3. A whisk or sturdy spoon to stir the mixture smooth
4. A clean towel to cover the bowl while the batter rises
5. Non-stick frying pan for cooking the crumpets
6. Frying pan lid to cover the pan during cooking
7. Crumpet rings (if available) to shape the crumpets
8. A spatula for flipping the crumpets when needed

FAQ

• Q: Can I use just water instead of both water and milk?
  A: No, using both water and milk gives the crumpets a lighter texture and richer flavor. If you use only water, they might turn out a bit denser.
• Q: Do I need to let the batter rest before cooking?
  A: Yes, its important to let the batter sit so the yeast can do its work. Let it rest in a warm spot until it doubles in size.
• Q: What if my crumpets don’t have holes on the surface?
  A: The holes form from the steam and bubbles in the batter. If they dont appear, try adjusting the cooking heat or letting the batter rest a little longer.
• Q: Can I substitute all-purpose flour with whole wheat flour?
  A: You can try but note that whole wheat flour can make the batter thicker and denser. You might need to add a bit more liquid to get the right consistency.
• Q: How do I know when a crumpet is fully cooked?
  A: When the crumpet’s top has set and there are clear holes on the surface, and the edges begin to pull away from the pan, its a good indication that its cooked through.

Crumpet Recipe Substitutions and Variations

• If you dont have warm milk, you could use almond milk or soy milk instead its a great non-dairy option.
• If you dont have active dry yeast, try using instant yeast but use a little less like 3/4 teaspoon for every teaspoon of active dry yeast.
• If you dont want to use sugar, honey or maple syrup can work too but they really sweet so you might wanna cut back on the amount.
• If you dont have all-purpose flour, you could mix in some whole wheat flour or even bread flour to get a similar texture though it might be a bit denser.
• If melted butter is out of the picture, vegetable or canola oil can be used in the same amount its a simple swap that works well.

Pro Tips

1. Make sure your water and milk are nicely warmed (not too hot, or they’ll kill the yeast) so that it’ll get all frothy and bubbly, otherwise the rise might not kick in.
2. Dont mix the batter too much once you add flour; a few lumps are ok because over stirring can make the crumpets tough.
3. Let the batter sit long enough in a warm place, even if it takes a little extra time, because a good rise makes for a fluffier texture.
4. When you’re cooking it, cover the pan to help keep the heat trapped so the crumpets get that signature bouncy, holey top, and be patient when flipping them to get both sides golden.