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Print this Recipe    Crumpets 02

ENGLISH CRUMPETS

12 oz strong plain flour
1/2 oz fresh yeast
12 fl oz water
2 tsp salt
1/2 tsp bicarbonate of soda
1/4 pint of milk

Mix the first three ingredients together well. Cover the bowl with
polythene and leave in a warm place to prove, until the mixture is
light and fluffy and about to collapse (approx 1hr).

Mix the bicarbonate of soda and salt into the milk, then mix briskly
into the batter. You may have to add a little more milk to make
sure it's runny.

Butter a griddle or heavy frying pan and heat up. Butter poaching
rings and set in the pan. Cook crumpets over a medium heat by adding
1 or 2 tbsp of batter at a time to each poaching ring. When the
top is set remove the ring and turn the crumpet over and cook for
2 or 3 minutes more. In the meantime, the ring can be re-buttered
and used for the next ones.

Serve hot with butter, or with jam. Makes about 20.

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