I’ve had a long love affair with crumpets. To me, they’re the perfect snack – just enough to curb your hunger without spoiling your next main meal, and you can eat them with both sweet and savoury toppings (honey + butter and grilled cheese are my two recommendations).
Adam and I have consumed quite a few packets of supermarket crumpets over the last month, so when a recipe for homemade crumpets popped up in one of my social media feeds the other day, I took it as a sign that we needed to try making them ourselves…
As you’ll soon learn, this recipe from Australia’s Country Style magazine didn’t quite go to plan. Adam, the ever confident cook, made a few tweaks, but to be honest our crumpets were a little underwhelming! That’s kitchen experimentation though isn’t it? Sometimes you find a winning recipe, other times not so much. I’ll note what we did and what changes we’ll make next time, and perhaps you’ll have more success.
What you’ll need
- two teaspoons of dried yeast
- two teaspoons of caster sugar
- half a cup of warm milk
- half a cup of warm water
- one and half cups of plain flour (we ended up using double the flour, so three cups)
- half a teaspoon of salt
- half of cup of extra water
- half a teaspoon of bicarbonate of soda
- butter and honey to serve
How to do it
- In a medium bowl, combine the yeast, sugar, warm milk and warm water. Set aside in a warm draught-free place for about 10 minutes, or until the mixture is foaming.
- In a large bowl, combine the flour and salt. Make a well in the middle and pour in the milk mixture. Stir well until combined and then cover (we used a beeswax wrap, but cling film also works). Set aside for an hour or until the mixture doubles in size.
- In a jug, combine the extra water and bicarbonate of soda. Whisk the flour mixture until it deflates to its original size. Gradually add in the water mixture, whisking well between each addition and until combined and smooth. Cover again, and set aside for 30 minutes to rest.
- Brush a large non-stick frying pan with oil, and do the same with four to five egg rings. Over low-medium heat, pour about two tablespoons of mixture into the egg rings in the frying pan. Cook for about five minutes, or until bubbles rise to the surface of the crumpet and the bottom is golden and the top set. Remove egg ring and flip onto bubbly side and cook for a further one minute or so. Transfer onto a cooling rack and cook remaining crumpets in batches until the batter is all gone.
- To serve, toast lightly and serve with butter and honey.
This recipe calls for a very runny batter. The first lot of crumpets we cooked turned out very flat (see picture below) and hardly had any rise. We ended up adding about double the amount of flour the recipe called for… but even then, the crumpets still felt a little deflated. Consulting a few other recipes after we’d make our crumpets, it seems a 1:1 ratio for flour and milk/water is the way to go. Adam thinks using bread flour instead of plain, might also help with the rise.
Although our crumpets were a little lacklustre, they still toasted up nicely and we enjoyed ours with a cuppa for morning tea. We’ll keep tinkering with the recipe and if we find a winning combination, I’ll be sure to post an epilogue ;). In the meantime, if you’ve got a good crumpet recipe, I’d love to know!
Have a wonderful week.