This recipe appears in:British Bites: Crumpets
If soft butter had a true soulmate, it would be the crumpet. Each crumpet is filled with tiny crevices that, when warmed, become the ideal space to fill with butter. There are few things better first thing in the morning than a warm crumpet, a pot of tea, and butter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 3/4 cups, plus 1 tablespoon warm water, divided
- 3 cups (15 ounces) all-purpose flour
- Pinch of kosher salt
- 2 tablespoons powdered milk
- 1 teaspoon baking soda
- Soft butter to serve
In a large bowl combine yeast, sugar and 1 cup warm water and let sit until mixture bubbles, about 15 minutes.
In separate bowl whisk together flour, salt, and powdered milk then add the yeast/water mixture as well as 1 3/4 cups warm water and mix with a wooden spoon until a batter forms. Cover with plastic and allow batter to rise and bubble for one hour in a warm place.
Mix remaining tablespoon water and baking soda together and mix with batter. Place a large flat griddle, or large skillet over medium low heat and spray with cooking spray. Spray the inside of 4-inch ring molds with spray and place on griddle. Fill ring molds with batter 1/2 of the way up the sides and cook until top of crumpet is covered with bubbles and looks dry, about 10 minutes. Remove from ring and continue to cook until the top of the crumpet is dry to the touch, another 5 minutes. Remove from griddle and repeat with remaining batter. Serve crumpets warm with soft butter.