Crumpets
Holey griddle cakes for butter and honey
BritishCrumpets are the spongy, holey griddle cakes that Londoners and the whole of England toast on winter afternoons, soaked in melting butter. A loose yeasted batter is lifted with a little bicarbonate, poured into rings on a griddle and cooked gently on one side only, so bubbles rise and set into the famous holes. Chef's tip: grease the rings generously and keep the heat low; the top must set before the bottom burns.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 10
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Whisk the 6 oz strong white bread flour, 6 oz plain flour, ¼ oz instant dried yeast and 1 tsp sugar with the 1 ½ cups milk and ¾ cup warm water for 3 minutes into a smooth, thick batter. Cover and leave 1 hour, until bubbly and risen.
65 minStep 2: Dissolve the 1 tsp salt and ½ tsp bicarbonate of soda in the ½ cup warm water and beat into the batter. Leave 15 minutes more.
15 minStep 3: Heat a heavy frying pan over a low heat and grease 4 crumpet rings (9 cm) and the pan with 2 tbsp vegetable oil.
3 minStep 4: Set the rings in the pan and pour in batter to 1.5 cm deep. Cook for 7–8 minutes, until the surface is covered in holes and set. A common mistake is a hot pan; if no holes appear, the heat is too high or the batter too thick.
8 minStep 5: Lift off the rings, flip the crumpets and cook 1 minute to colour the tops. Repeat, re-greasing the rings. Toast and butter to serve.
20 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crumpets take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Shakshuka
A one-pan breakfast that works just as well for dinner. Peppers and onions are cooked down with cumin and smoked paprika, then eggs are nestled in and poached until the whites set and the yolks stay runny. Bring the pan to the table with plenty of bread for dipping.
Orkney clapshot
Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.