- 1 tsp Bicarbonate of soda
- 1 tsp Caster sugar
- 15 g fast-action dried yeast
- 175 – 200 g Flour, plain white
- 1 tsp Salt
- 1 Sunflower oil
- 350 ml Milk
- 150 to 200ml tepid water
At least four 7-8cm metal rings
- In a large clean bowl mix together the milk, water, sugar and yeast. Mix well and leave for 10 minutes.
- Add the salt, then add the flour slowly while whisking to create a smooth batter.
- Cover and leave in a warm place for 1-1½ hours for the batter to become frothy. It will expand so make sure you have the batter in a large bowl!
- Lightly grease a flat-bottomed pan and place it on the stove on a low heat.
- Grease some crumpet or egg rings and place on the warm pan. Pour using a ladle about 1 cm (about ½”) of batter into each ring.
- Cook gently until the top of the crumpet is dry and has a slightly rubbery texture – about 10 minutes.
- Remove the crumpets from their rings by running a thin knife around the bottom of the crumpet ring then turn them out upside down back onto the pan.
- Cook the tops of the crumpets for 1-2 minutes and remove from the heat.
- Clean and re-grease the crumpet rings. Re-grease the pan and continue making your crumpets.
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