Ingredients
Scale
- 2 cups all-purpose flour (can substitute half bread flour)
- 1 teaspoon salt
- 1 cup warm milk (about 110°F)
- 2 teaspoons active dry yeast
- 1 teaspoon cane sugar
- 1 cup warm water (about 110°F)
- 1/2 teaspoon baking soda
- Butter or oil for greasing rings and pan
Instructions
- Combine the warm milk, sugar, and yeast in a small bowl, then let it sit for 5-10 minutes until foamy and activated.
- Whisk together the flour and salt in a large mixing bowl, creating a well in the center.
- Pour the yeast mixture into the well and stir until you have a thick, smooth batter with no lumps.
- Cover the bowl with a damp towel and let it rise in a warm spot for about 60 minutes until doubled in size and bubbly.
- Mix the baking soda into the warm water until fully dissolved, then stir this into the risen batter until well combined and slightly thinner in consistency.
- Let the batter rest for an additional 10-15 minutes while you heat your griddle or heavy-bottomed pan over medium-low heat.
- Grease your crumpet rings (or cookie cutters) and the pan surface lightly with butter or oil.
- Place the rings on the heated pan and pour about 1/4 cup of batter into each ring, filling them halfway.
- Cook for 10-12 minutes without moving them until the tops are set, dry to the touch, and covered with holes.
- Remove the rings carefully (they’ll be hot), flip the crumpets, and cook for just 1-2 minutes on the other side to lightly brown.
Notes
- Crumpet rings are ideal, but 3-inch round cookie cutters work perfectly as substitutes, just make sure they’re at least 1.5 inches tall
- The batter should be pourable but thick enough to coat the back of a spoon; add a tablespoon of water if it seems too thick after rising
- Don’t flip them too early, the tops must be completely set and dry, or they’ll deflate and lose their texture
- A cast-iron skillet or griddle holds heat most evenly for consistent results across multiple batches
- If your crumpets aren’t developing holes, your batter might be too thick or your pan temperature too low, adjust accordingly for the next batch
- Leftover batter keeps in the fridge for up to 24 hours; just give it a good stir before using
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 crumpet (about 90 g)
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg