Description
Discover how to make fluffy, buttery crumpets with this foolproof recipe! These golden delights with their signature bubbly texture are perfect for breakfast, brunch, or tea time.
Ingredients
- White flour (plain/all-purpose): 150g (1 cup)
- Salt (cooking/kosher): ½ tsp (¼ tsp table salt)
- White sugar: ½ tsp
- Baking powder: 1 tsp
- Warm water (tap water): 200ml (¾ cup + 1 tbsp)
- Yeast (instant/dry active): 1 tsp
- Warm water (for yeast): 1 tbsp
- Unsalted butter (melted): 2 tbsp
Instructions
- Prepare the Batter:
- In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder.
- In a small bowl, dissolve the yeast in 1 tbsp warm water and let it sit for 5 minutes until frothy.
- Add the yeast mixture and warm water to the dry ingredients. Mix well to form a smooth batter.
- Rest the Batter:
- Cover the bowl and let the batter rest in a warm place for 15–30 minutes until foamy and slightly increased in volume.
- Prep for Cooking:
- Grease crumpet rings with melted butter and heat a non-stick skillet over medium heat. Lightly brush the skillet with melted butter.
- Cook the Crumpets:
- Place the greased rings on the skillet and pour ¼ cup of batter into each.
- Cook over medium-high heat for 1½ minutes until bubbles appear. Lower the heat to medium and cook for another 3–4 minutes until the surface sets.
- Carefully remove the rings and flip the crumpets. Cook for 20–30 seconds on the other side.
- Cool and Serve:
- Transfer the crumpets to a wire rack to cool. Toast before serving and slather with butter or your favorite toppings!
Notes
- For best results, ensure the skillet and rings are well-greased.
- Leftover crumpets can be stored in an airtight container for 2 days or frozen for up to 3 months.
- Experiment with toppings—sweet jams, savory spreads, or even poached eggs work wonderfully!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: British