|It's that time of the month, time for the Secret Recipe Club. I received the blog Lavendar and Loveage this month. Karen lived in England, so I thought I would choose a traditional English recipe. I went with Hot Buttered Crumpets. The recipe seemed easy enough...but that was a bad assumption. The first crumpet seeped out of the ring and made a huge mess on my griddle. I then tried it again weighing down the ring with a plate, that helped a little, but with the low heat, it never really cooked through. I decided to use less batter on crumpet number three to see if it cooked through, it looked wonderful until I flipped it, then it deflated. It turned out to be the consistency of Yorkshire Pudding (at least I was keeping it British!) I amped up the heat for the fourth crumpet and that helped a bit. I think the moral of the story is that I am going to leave the crumpet baking to the Brits.|
3 ¾ cups flour, sifted
½ teaspoon salt
½ teaspoon sugar
1 package active dry yeast (2 ¼ teaspoons)
1 ¼ cups warm milk
1 ¼ warm water
½ teaspoon baking soda
Vegetable oil (for greasing griddle and crumpet rings)
Note - you will need 4 crumpet rings, or egg rings or 3”plain pastry cutters, greased.
Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the center. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel. Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the baking soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
Heat a non-stick frying pan, or a greased griddle over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.
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