Crumpets Part 1 (with images)

Makes 8-10

Why make crumpets at home? For the same reason you bake fresh bread, because nothing compares. Warm from the pan, golden, spongy and full of pockets for butter. These are outrageously good. Part 2 coming soon with a Pumpkin Crumpet and Marmite Cheddar Crumpet.

Watch the recipe video here

Crumpets

Makes 8-10
250g Plain flour
150g 00 Flour
1 tsp Dried yeast
1 tbsp Sugar
1.5 tsp Salt
500ml Warm water
1 tsp Baking powder
1 tsp Lemon juice
1/2 tsp Bicarb soda

Butter for both the pan and for eating


Mix the flours together in a bowl.

In a separate jug add 250ml of the warm water and add the yeast, sugar and salt. Add this to the flour mix. Then add the remaining 250ml warm water and whisk it together to make a smooth, thick batter. Cover with clingfilm and leave to prove for 1 hour in a warm area until fluffy and bubbly.

Then carefully whisk in baking powder, baking soda and lemon juice, cook in rings.

Cook the crumpet for 4-5 minutes, the majority of the cooking will be done on the first side. Allow it to cook well at the bottom and evenly up the sides. I found it easier to flip the crumpets while in the ring rather than removing the ring and flipping it. Cook for 1 minute more after flipping it and then serve immediately with butter or your choice of topping - Pumpkin Crumpet and Marmite Cheddar Crumpet coming soon.