This crumpet recipe was sent to me by a friend, Jason M. The use of the bicarb in the second mixing gives bigger, healthier bubbles. The recipe is verbatim as Jason sent it.
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You need to lightly but completely grease the rings and the pan before each crumpet is cooked to prevent sticking.
450g flour
15g yeast
550g milk and water mixed
Pinch of salt
1 teaspoon sugar
2 tablespoons oil
For the second mixing
1/2 teaspoon bicarb soda
150g water
Warm the flour. Warm the oil, milk, water and sugar. Use a little of this mix to cream the yeast.
Mix the salt with the warmed flour, stir in yeast, pour in the liquid, stir the batter very well and vigorously until it is smooth and elastic. Cover the bowl leave the batter to rise for 1 1/2 to 2 hours.
Stir down the risen dough with a wooden spoon. Then mix bicarb soda into the water and stir it into the batter. Cover and leave the batter to recover for about 30 minutes.
To cook the crumpets, grease a frypan or large grill pan and crumpet rings very lightly. Place four rings into the frypan and fill the rings about halfway to the top. Add a little more if you want thick crumpets.
Let them cook very gently until the surface has formed a skin, about 7 - 10 minutes. By this time there should be a mass of tiny holes. If the holes haven't appeared the mix is too thick, so add more warm water or milk before cooking the next batch.
Once the crumpets appear nearly cooked on one side, flip the crumpets over. They will only need 3 minutes more cooking. Allow to cool briefly before using a knife to remove crumpets from crumpet rings. Clean and oil rings again with a paper towel before cooking the next batch.
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You need to lightly but completely grease the rings and the pan before each crumpet is cooked to prevent sticking.
450g flour
15g yeast
550g milk and water mixed
Pinch of salt
1 teaspoon sugar
2 tablespoons oil
For the second mixing
1/2 teaspoon bicarb soda
150g water
Warm the flour. Warm the oil, milk, water and sugar. Use a little of this mix to cream the yeast.
Mix the salt with the warmed flour, stir in yeast, pour in the liquid, stir the batter very well and vigorously until it is smooth and elastic. Cover the bowl leave the batter to rise for 1 1/2 to 2 hours.
Stir down the risen dough with a wooden spoon. Then mix bicarb soda into the water and stir it into the batter. Cover and leave the batter to recover for about 30 minutes.
To cook the crumpets, grease a frypan or large grill pan and crumpet rings very lightly. Place four rings into the frypan and fill the rings about halfway to the top. Add a little more if you want thick crumpets.
Let them cook very gently until the surface has formed a skin, about 7 - 10 minutes. By this time there should be a mass of tiny holes. If the holes haven't appeared the mix is too thick, so add more warm water or milk before cooking the next batch.
Once the crumpets appear nearly cooked on one side, flip the crumpets over. They will only need 3 minutes more cooking. Allow to cool briefly before using a knife to remove crumpets from crumpet rings. Clean and oil rings again with a paper towel before cooking the next batch.