Crumpets
Makes 8
Ingredients
For Batter
- 1½ cups all-purpose flour
- 1½ tsp instant yeast
- 1 tsp baking powder
- 1½ tsp kosher salt
- 1 tbsp sugar
- 2 tbsp unsalted butter
- 1 cup whole milk
- ½ cup water
Serving Suggestions
- butter
- preserves
Equipment
- medium to large nonstick griddle or fry pan
- 4 ring molds (3½" each)
- nonstick cooking spray
How-to
Make Batter
- Add all dry ingredients into standing mixer fitted with paddle attachment
- Mix a few seconds to combine
- In a saucepan over medium-low heat, melt butter. Add milk and water and heat to 110º
- Transfer to a heat-proof container with a pourable spout (if your pan doesn't pour easily)
- Turn mixer on low speed and gradually drizzle in warm liquid ingredients
- Stop and scrape down mixer, then mix on medium speed, 15 more seconds
- Cover bowl with plastic wrap, place in warm place and let rise, 1 hour
Griddle & Serve
- Preheat a medium to large nonstick skillet over low heat and place four, 3½" ring molds inside. Heat about 5 minutes
- Spray inside of molds with nonstick cooking spray
- Using a ¼ - ⅓ cup ladle, scoop down to the bottom of the risen batter, and lift up, then pour into ring mold. Repeat to fill remaining molds, then cook 4 minutes
- Using tongs, carefully lift and remove ring molds from cooking crumpets. Cook 4 additional minutes
- Carefully flip crumpets, and cook 2 minutes on this side (you are only looking to set the bottom, but not to develop much color on the second side)
- Remove to a plate, top with preserves or butter if desired, and serve warm