Crumpets! Recipe



  • 60g strong white flour/bread flour
  • 10g caster sugar
  • ½ tsp active dry yeast
  • a pinch of fine sea salt
  • 25g water at 32°C
  • 50g milk at 25°C
  • ½ tsp bicarbonate of soda
  • 1 tsp boiling water

How to make Crumpets!

Crumpets are a very English thing, and they're kinda like the American pancake's less-famous, yeasty, egg-less British cousin. Wow that was long. Anyway, I love them, and they're divine freshly toasted, with a little butter melted over, and slathered with jam.(Makes four to six 3½ inch crumpets.)

  1. Stir the yeast and sugar into the water and milk, and leave for 10 minutes or until bubbling.
  2. Mix in the flour and salt to form a smooth batter, then leave in a warm place for 30 minutes or until bubbly again.
  3. Lightly grease a heavy-based non-stick pan or a griddle. Grease the egg-rings as well, and place them on the pan to heat. When the pan is smoking hot, reduce the heat to very low (or use a heat-diffusing pad). Let it cool down for a minute or so, while doing th enext step. (I cooked 2 at a time.)
  4. Dissolve the bicarbonate of soda in the boiling water, then stir it into the batter and mix well to combine evenly.
  5. Pour the batter into the rings so they're about 1-2cm thick. Let the crumpets cook for about 3 minutes, or until there are holes on the top surface, and the batter is almost set. Flip them over, and cook until the batter is completely set and the other side is lightly coloured. (The one on the picture is a bit TOO brown.)
  6. Pop the crumpets out of the rings (running a knife around the inside of the rings if needed), and cool on a wire rack.
  7. Grease the rings again, and place back in the pan to heat, then continue with the rest of the batter.
  8. Cooked crumpets should be cooled completely, then toasted and served with a smudge of butter and jam, and a pot of hot tea.
  • tommy
    tommy says

    This looks less holey and rubbery than the store-bought versions. I'll try it out.

  • tea
    tea says

    I like my crumpets toasted with sugar and butter on top

  • tea
    tea says

    Sent you a new message today Rachel. I tried making these crumpets today but my yeast wouldn't activate..I gues it was overdue? Check this recipe out I think it's quite good

  • rachel
    rachel says

    @tea: Yeah, that could have been the case. If you're using active dry yeast, just store it in the freezer. helps prolong its shelf life.

  • theory
    theory says

    I would LOVE to make homemade crumpets!

  • MissJ9
    MissJ9 says

    Not long ago I had a crumpet in a restaurant that was so, so awful. It was a very unfortunate introduction to the crumpet, I think. I look forward to making these and giving these wacky things a second chance.

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