Ever wondered how a crumpet gets its signature holes? Well get ready for a science experiment in the kitchen as Juliet Sear shares her quick and easy recipe for the ultimate homemade crumpets.
You’re just five cupboard ingredients away from golden perfection!
1 tsp caster sugar
470ml semi skimmed milk
10g dried yeast
350g white bread flour
1 tsp bicarbonate of soda
1 tsp sea salt
Butter, for greasing the pan and rings
To serve - butter and jam, marmite or cheese or any toppings you wish
Add the sugar to the milk and heat gently to warm up a little to just under hand hot. Stir in the yeast granules and leave to bubble up for about 10-15 minutes in a warm place.
Place the flour, bicarb and salt into a large mixing bowl and whisk through, make a well in the centre and pour in the yeasted milk. Whisk together for a few minutes until the mixture is smooth, thick and creamy in consistency.
Cover over with a damp tea towel and leave in a warm place for 45 minutes until you have a lovely bubbly batter
In a heavy bottomed large sauté pan or cast-iron skillet, melt some butter on medium to high heat and grease your crumpet rings well with butter too.
Arrange the rings in the pan and, once hot, spoon or pour the batter into the rings, about 1/3 to ½ full. Cook for 4 to 5 minutes, until lots of bubbles appear on the surface.
Once the bubbles have burst, leaving little holes set in the crumpet, use tongs to carefully lift away the rings and turn over the crumpets, cook for a further minute or two on the other side.
Re-grease and reheat the rings and pan before cooking the next batch and continue until all the batter has been used.
Serve the crumpets warm, with lashings of butter, jam or marmite.
Crumpets can be made in advance and reheated by toasting lightly when you come to serve them. They will keep well in a tub or wrapped in the fridge for up to 5 days or can be frozen for up to a month.