Crumpets

Category: Batter

Status: Tested

Ingredients

150g Plain Flour
1 t Baking Powder
1/2 t Salt
1/2 t White Sugar
1 t Yeast
200ml Water, warm
2 T Butter, melted, plus extra for greasing and frying

Method

Prep Time: 1hr 10min

Temperature: Medium

Cook Time: 5min per

Servings: 6 Crumpets

150g Flour 1 t Baking Powder 1/2 t Sugar 1/2 t Sugar 1 t Yeast	Sift Flour, Baking Powder, Salt, Sugar into bowl, mix to combine. Add Yeast, mix again.
200ml Water, warm 2 T Butter, melted 1 T Oil	Add Water and Butter to Flour mix, whisk until homogeneous. Leave batter in a warm place for 40-60min, until risen slightly, and bubbles on surface.
Crumpet rings, greased Butter, for frying	Grease rings and set aside. Heat pan on medium heat, once pan is up to temperature, add a little butter and 2 rings to pan.
	Do not mix the batter. Being careful as not to degas the batter, ladle 2cm batter into rings, leaving appx. 1cm from top edge of ring if possible.
	Cook 1min, until some small bubbles begin to pop around the edge. Immediately turn heat down to low-medium.
	Cook 2-4min, until all bubbles have risen and burst; the batter on the top should also change from wet in appearance, to dry and matte. Remove rings from crumpets.
	Optionally, carefully turn the crumpets over cook for 30sec on this side, to seal and lightly colour.
	Transfer to a cooling rack, holes up, and allow to crisp.

Chef's Notes

Serve fresh and warm, or re-toasted.

Best served with a generous smear of salted butter or jam.