📝 About This Recipe
The quintessential British tea-time classic, crumpets are beloved for their unique spongy texture and the iconic 'chimneys' that drink up melted butter. Unlike English muffins, these are made from a loose batter rather than a dough, resulting in a soft, chewy base and a hole-filled top designed for maximum saturation. When griddled to perfection, they offer a delightful contrast between a crisp, golden bottom and a tender, airy interior.
🥗 Ingredients
The Yeast Starter
- 175 ml Warm water (Ideally between 100°F and 110°F)
- 1 teaspoon Granulated sugar (To feed the yeast)
- 2 teaspoons Active dry yeast (Ensure it is fresh for maximum lift)
The Batter Base
- 225 grams All-purpose flour (Sifted for a smooth batter)
- 225 grams Bread flour (High protein content provides the essential chew)
- 350 ml Warm milk (Whole milk preferred for richness)
- 1 teaspoon Kosher salt
The Secret Lift
- 1/2 teaspoon Baking soda (Creates the signature holes)
- 50 ml Warm water (To dissolve the baking soda)
For the Griddle
- 4 tablespoons Unsalted butter (Melted, for greasing the rings and pan)
- 1 tablespoon Vegetable oil (To prevent butter from burning)
- 1/2 cup Salted butter (High-quality European style for serving)
👨🍳 Instructions
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1
In a small jug, combine the 175ml warm water and sugar. Sprinkle the yeast over the top, stir gently, and leave for 10 minutes until it develops a thick, frothy head.
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2
In a large mixing bowl, whisk together the all-purpose flour, bread flour, and salt. Make a well in the center.
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3
Pour the yeast mixture and the 350ml of warm milk into the flour well. Using a heavy wooden spoon or a stand mixer with the paddle attachment, beat vigorously for 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 and leave in a warm, draft-free spot for 45-60 minutes. The batter should double in size and look very bubbly.
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5
Dissolve the baking soda in the 50ml of warm water. Gently fold this into the risen batter. The batter will deflate slightly but should remain thick and elastic.
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6
Cover the bowl again and let the batter rest for another 20 minutes. This second rest is crucial for those perfect 'chimney' holes.
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7
Generously grease the inside of 3 or 4 crumpet rings (approx. 3.5 inches wide) with melted butter. Heat a large non-stick skillet or cast-iron griddle over medium-low heat and add a thin film of oil and butter.
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8
Place the greased rings onto the hot skillet. Pour about 1/3 cup of batter into each ring; it should fill them about halfway up.
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9
Cook for 8-10 minutes. Watch closely: bubbles will form on the surface and eventually burst, leaving small holes. The surface will gradually dry out from the edges toward the center.
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10
Once the surface is set and no longer looks 'wet' or raw, carefully remove the rings (use tongs as they will be hot). If the crumpet is stuck, run a thin knife around the edge.
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11
Flip the crumpets over and cook for just 30-60 seconds on the top side to give them a very pale golden color, though traditional crumpets are primarily cooked from the bottom.
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12
Transfer to a wire rack. Repeat with the remaining batter, ensuring you re-grease the rings and pan between batches.
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13
For the best experience, toast the cooled crumpets immediately before serving to ensure a crisp base and a piping hot interior.
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14
Slather generously with cold salted butter, allowing it to pool deep into the holes. Serve immediately while the butter is still melting.
💡 Chef's Tips
If your crumpets don't have holes, your batter might be too thick; whisk in a tablespoon of warm water. Always cook on a medium-low heat; if the heat is too high, the bottom will burn before the top has set and formed holes. Don't have crumpet rings? You can use clean, empty tuna cans with both ends removed, though dedicated rings work best. For a sourdough twist, replace 100g of flour and 100ml of water with 200g of active sourdough starter. Crumpets freeze beautifully; just toast them straight from the freezer for a quick breakfast.
🍽️ Serving Suggestions
Classic: A heavy spread of salted butter and a drizzle of orange blossom honey. Savory: Topped with a poached egg and a sprinkle of sharp cheddar cheese. Traditional: Served alongside a pot of strong Earl Grey or English Breakfast tea. Sweet: A layer of thick clotted cream and strawberry jam. Modern: Smashed avocado, chili flakes, and a squeeze of lemon juice.