📝 About This Recipe
A quintessential British staple, these crumpets are defined by their unique spongy texture and a surface riddled with 'chimneys' perfect for holding pools of melted butter. Unlike English muffins, crumpets are made from a loose batter rather than a dough, resulting in a soft, chewy interior and a crisp, golden base. This recipe delivers that nostalgic comfort of a London tea room right to your kitchen, featuring a rich, salted butter finish that highlights the subtle fermentation of the batter.
🥗 Ingredients
The Batter Base
- 250 grams Strong white bread flour (high protein content is essential for the structure)
- 150 grams All-purpose flour (provides a lighter crumb)
- 350 ml Warm water (approximately 100°F/38°C)
- 150 ml Warm whole milk (adds richness and aids browning)
- 7 grams Fast-action dried yeast (one standard sachet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Aeration Elements
- 1/2 teaspoon Baking soda (crucial for creating the signature holes)
- 1 teaspoon Fine sea salt
- 50 ml Warm water (for dissolving the baking soda)
For Cooking and Serving
- 2 tablespoons Unsalted butter (melted, for greasing the rings and pan)
- 1 tablespoon Vegetable oil (for the pan)
- 100 grams High-quality salted butter (at room temperature for serving)
- 1 pinch Maldon sea salt flakes (for a final garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the bread flour, all-purpose flour, and sugar until well combined.
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2
In a separate jug, combine the 350ml warm water and 150ml warm milk. Stir in the yeast and let it sit for 5 minutes until it becomes slightly frothy.
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3
Make a well in the center of the flour mixture and pour in the yeast liquid. Using a wooden spoon or a heavy-duty whisk, beat the mixture vigorously for about 5 minutes. You want to develop the gluten until the batter is smooth and elastic.
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4
Cover the bowl with a damp tea towel or plastic wrap. Leave it in a warm, draft-free spot for 45 to 60 minutes. The batter should double in size and look very bubbly.
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5
Dissolve the baking soda and fine sea salt in the remaining 50ml of warm water. Pour this into the fermented batter and whisk thoroughly. The batter should deflate slightly and reach a consistency similar to heavy cream.
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6
Cover the batter again and let it rest for another 20 minutes. During this time, you will see small bubbles starting to form on the surface.
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7
Place a large non-stick skillet or a flat griddle over medium-low heat. Generously grease the inside of your crumpet rings (about 3-4 inches wide) with melted butter.
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8
Lightly grease the pan with a tiny bit of oil and butter. Place the rings in the pan and let them heat up for a minute.
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9
Pour about 3-4 tablespoons of batter into each ring, filling them about halfway. Do not overfill, as they will rise.
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10
Cook for 8-10 minutes. This is the critical stage: you will see bubbles forming and popping, creating the 'chimneys.' The surface should look dry and set before you proceed.
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11
Once the tops are dry and the rings look ready to release, carefully lift the rings off (use tongs as they are hot). Flip the crumpets over and cook the tops for just 1 minute until very pale golden.
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12
Remove the crumpets from the pan and transfer to a wire rack. Repeat with the remaining batter, ensuring you re-grease the rings each time.
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13
For the best experience, toast the crumpets lightly under a broiler or in a toaster until the bottoms are crunchy and the tops are hot.
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14
While piping hot, spread a generous amount of high-quality salted butter over the surface. Watch as it disappears into the holes. Finish with a tiny sprinkle of sea salt flakes.
💡 Chef's Tips
If the bubbles aren't reaching the surface, your batter might be too thick; whisk in a tablespoon of warm water. Always grease your crumpet rings thoroughly between batches to prevent sticking and broken edges. Keep the heat low and slow; if the pan is too hot, the bottom will burn before the top has a chance to set and form holes. Crumpets are actually better when toasted a second time after cooling, as it enhances their unique chewy-crisp texture. Store any leftovers in an airtight container for up to 2 days, or freeze them for up to a month.
🍽️ Serving Suggestions
Serve alongside a pot of strong English Breakfast tea with a splash of milk. Top with a spoonful of bitter orange marmalade or golden syrup for a sweet-salty contrast. Pair with poached eggs and crispy bacon for a more substantial brunch. Spread with savory Marmite or Bovril if you enjoy a deep, umami-rich British classic. Serve with a side of fresh seasonal berries and thick clotted cream.