Breakfast · 60 min · british

Crumpets with Butter

Strong bread flour (or all-purpose flour) does the heavy lifting here, with active dry yeast rounding it out. A British breakfast that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 240 g Strong bread flour (or all-purpose flour)
• 2.25 tsp Active dry yeast
• 1 cup Warm milk
• 0.5 cup Warm water
• 1 tsp Granulated sugar
• 0.5 tsp Baking soda
• 4 tbsp Butter

Steps

1. Whisk the flour, yeast, sugar, milk, and water into a thick batter and let it rise 45 minutes until bubbly and doubled. Stir in the baking soda dissolved in a spoon of water.
2. Grease 4 crumpet rings (or tuna cans with both ends removed) and set them in a heavy skillet over medium-low heat.
3. Fill each ring halfway with batter and cook 5 to 7 minutes without flipping — the tops should be full of holes and just set. Those holes are butter reservoirs; they’re the entire point of a crumpet.
4. Remove the rings, flip, and cook 1 minute more. Toast before serving for maximum crispness.
5. Serve hot with an indecent amount of butter melting into every hole, plus jam or honey. Eat immediately; a cold crumpet is a sad thing.

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