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Print this Recipe    Crumpets 07

ENGLISH CRUMPETS

200 g strong white flour
2 1/2 ml salt
2 1/2 ml sugar
100 ml milk
10 ml dried yeast
pinch bicarb of soda

Sift the flour and salt into a mixing bowl. Gently warm the milk
to just hand hot and sprinkle on the dried yeast. Leave to stand
for 10 or 15 minutes until frothy. Add the yeast mix to flour and
beat to a smooth batter. Cover with a damp cloth and leave to
stand in a warm place for 45 minutes, or the batter has doubled in
size. Dissolve the bicarb in 15ml of warm water and beat it into
the batter. Cover again and leave to stand for a further 20 minutes.
Place a 3 inch metal pastry cutter into a hot greased fry pan.
Pour in about table spoon of the batter to cover the base thinly.
Cook until the top is set and the bubbles have burst. Remove it
from the ring, turn the crumpet over and cook the other side for
2 or 3 minutes only. It should just colour slightly. Cool on a
wire rack. Eat them now, or leave to go cold and toast them until
brown on both sides. Spread with lots of good butter and enjoy:)

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