📝 About This Recipe
A quintessential British treasure, the crumpet is a marvel of culinary engineering, characterized by its signature porous surface and chewy, sponge-like texture. Unlike a standard bread, this griddle-baked delight features a fermented batter that creates a vertical forest of holes, perfect for trapping pools of melted butter. These crumpets offer a delicate balance of yeasty depth and a subtle saltiness, making them the ultimate canvas for both sweet and savory toppings.
🥗 Ingredients
The Flour Base
- 250 grams Strong White Bread Flour (high protein content is essential for structure)
- 150 grams All-Purpose Flour (provides a softer bite)
The Liquid & Leavening
- 300 ml Whole Milk (lukewarm, around 100°F/38°C)
- 200 ml Warm Water (lukewarm)
- 7 grams Active Dry Yeast (one standard sachet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Final Lift
- 1/2 teaspoon Baking Soda (creates the signature holes)
- 1 teaspoon Sea Salt (fine grain)
- 50 ml Warm Water (for dissolving the soda)
For the Griddle
- 2 tablespoons Unsalted Butter (melted, for greasing rings and pan)
- 1 tablespoon Vegetable Oil (for high-heat greasing)
👨🍳 Instructions
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1
In a small jug, whisk together the lukewarm milk, 200ml warm water, sugar, and yeast. Let it sit for 5-10 minutes until a frothy foam forms on the surface.
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2
Sift both flours and the salt into a large mixing bowl. Create a well in the center.
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3
Pour the yeast mixture into the well. Using a sturdy whisk or a wooden spoon, 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 cloth or plastic wrap 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
In a small cup, dissolve the baking soda in the remaining 50ml of warm water. Fold this gently but thoroughly into the fermented batter.
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6
Cover the batter again and let it rest for another 20 minutes. This second rest is crucial for the 'holes' to form properly during cooking.
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7
Generously grease the inside of 3-4 crumpet rings (approx. 3.5 inches wide) with melted butter. Grease a large non-stick skillet or flat griddle and set over medium-low heat.
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8
Place the rings in the pan and allow them to heat up for 1 minute. This prevents the batter from leaking out the bottom.
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9
Pour about 3-4 tablespoons of batter into each ring (filling them about halfway). The batter should be thick but pourable.
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10
Cook for 8-10 minutes. Watch closely: bubbles will form on the surface and eventually burst, leaving permanent holes. The surface will transition from wet and pale to matte and set.
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11
Once the surface is dry and the holes are set, carefully remove the rings (use tongs as they will be hot). If the crumpet sticks, run a thin knife around the edge.
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12
Flip the crumpets over and cook for just 30-60 seconds on the top side to give them a hint of golden color, though the top should remain relatively pale.
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13
Transfer to a wire rack. Repeat with the remaining batter, ensuring you re-grease the rings and pan between batches.
💡 Chef's Tips
If the batter is too thick, the bubbles won't reach the surface; whisk in a tablespoon of warm water at a time to reach a heavy cream consistency. Always cook crumpets on a low, steady heat; if the heat is too high, the bottom will burn before the top sets. Use a high-quality non-stick pan and ensure your rings are heavily greased to prevent the crumpets from tearing. Crumpets are actually best when allowed to cool completely and then toasted vigorously before serving to achieve a crisp base. Store leftovers in an airtight container for up to 2 days or freeze them for up to 3 months.
🍽️ Serving Suggestions
Slather with salted butter while piping hot so it sinks into every single hole. Top with a thick layer of Marmite or yeast extract for a savory, umami-rich breakfast. Serve with a dollop of clotted cream and strawberry jam for a tea-time treat. Pair with a strong cup of English Breakfast tea or a dark roast coffee. Try a modern savory twist by topping with a poached egg and a sprinkle of smoked paprika.