My kids tasted crumpets on vacation but we can not get them locally. I tried several recipes I found on the web, and this is my modification of one I found on EuropeanCuisines.com. That one was quite salty, so I cut the salt in half. I also found the texture to be better with 100% bread flour rather than the blend of AP and bread flour that they recommend. Might be a result of differences in flour protein contents in different parts of the world. My next project will be to try to make a whole grain variation. If you try that and are successful, please post! I always weigh my flour, I use 460 grams.

Ingredients

24 serv.

bread flour↗4 cups
cream of tartar↗3⁄4 teaspoon
instant yeast↗2 1⁄4 teaspoons
sugar↗1 1⁄2 teaspoons
water, warm↗2 1⁄4 cups
sea salt↗5 g
baking soda↗1⁄2 teaspoon
milk, warm↗2⁄3 cup

Step-by-step instructions

1
Mix first 5 ingredients for about 5 minutes, cover with plastic wrap and let rise until doubled in bulk, about an hour.
2
Add salt, mix again, rise again.
3
Mix in baking soda and milk.
4
Heat pan to medium low. Butter crumpet rings (can use any 3-4 inch rings such as empty tuna cans with top and bottom remover, or commercial egg rings) and pan. Pour in just enough batter to fill the bottom of the ring.
5
Cook until brown on bottom and just set on top. There should be bubbles all over the top. Remove rings.
6
Turn briefly to cook the other side.
7
To serve, toast and spread with butter or jam.

Source: food.com

Original recipe ↗

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