English Crumpets

english crumpets



200g plain flour, sifted
½ tsp salt
1 tsp sugar
1 tsp fast-action dried yeast
200ml warm milk
150ml warm water
vegetable oil
4 crumpet rings or 7.5cm/3in plain pastry cutters, greased


Place flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.
Pour in the warm milk and water and beat until combined to give quite a thick batter. Cover bowl with a tea towel.
Leave in a warm place to rise for about an hour, it should double in volume.Stir to knock out any air and pour into a large jug.
Heat a non-stick frying pan over a very low heat with a drop of oil. Wipe the pan with kitchen paper to remove excess oil.
Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
Remove the rings and turn over the crumpets to cook for a further 2 minutes on the other side.
Rest the first batch of crumpets on a wire rack while continuing to cook the remaining mixture.

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