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Ingredients
- 1¾ cups (420 ml) warm water
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 2 cups (260 g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon additional warm water (for dissolving baking soda)
- Neutral oil or butter for greasing rings and pan
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Crumpet rings or metal egg rings (about 3–4 inches wide)
- Nonstick skillet or griddle
- Ladle or measuring cup
- Clean kitchen towel
Step 1: Activate the Yeast
- In a large bowl, combine the warm water and sugar.
- Sprinkle in the yeast and stir briefly.
- Let stand for 5–10 minutes until foamy on the surface.
Step 2: Make the Batter
- Add the flour and salt to the yeast mixture.
- Whisk until smooth and lump-free.
- Cover the bowl with a towel.
- Let the batter rise in a warm place for 45–60 minutes, until doubled in size and bubbly.
Step 3: Add Baking Soda
- Dissolve the baking soda in the extra teaspoon of warm water.
- Gently stir it into the risen batter.
- The batter should now be thick but pourable, similar to thick pancake batter.
- Rest the batter for 5 minutes.
Step 4: Prepare the Pan
- Heat a nonstick skillet or griddle over low to medium-low heat.
- Lightly grease the pan and the inside of the crumpet rings.
- Place the rings onto the pan and allow them to heat for about 1 minute.
Step 5: Cook the Crumpets
- Pour batter into each ring until about two-thirds full.
- Cook slowly for 8–10 minutes.
- Bubbles will rise to the surface and pop, leaving holes.
- When the top surface looks mostly dry and set, remove the rings.
Step 6: Finish Cooking
- Flip the crumpets carefully.
- Cook the second side for 1–2 minutes until lightly golden.
- Remove and place on a cooling rack.
- Repeat with remaining batter.
Step 7: Serve
- Serve warm with butter, honey, jam, or marmalade.
- Crumpets can also be toasted after cooling.
Storage and Reheating
- Store cooled crumpets in an airtight container for up to 2 days.
- Freeze for up to 2 months.
- Toast before serving to restore textur
