Tweet
350 g plain flour (strong flour if you can get it, but I use ordinary)
15 g of fresh yeast or 1.5 level tsp of active yeast
300 ml tepid water
1/2 level tsp salt
1/2 level tsp bicarbonate of soda
225 ml milk
Sieve 175 g flour into bowl and add yeast. Make a well in centre and pour in the water. Beat well and leave to stand for 15 mins or so till frothy.
Sieve the remaining flour, salt and bicarb of soda into a large bowl (the mixture rises quite a bit, so make sure it the bowl is a decent size). Make a well in centre and pour in flour and yeast mixture plus the milk. Mix to incorporate and then beat vigorously for five minutes using a wooden spoon.
Cover and leave in a warm place for an hour or so. It will become a very bubbly, thick batter in texture.
Beat for another two minutes to incorporate more air.
Place a large (ideally non-stick) pan on a high heat and use kitchen paper to coat surface with oil. Also coat your crumpet rings (again ideally non-stick) with oil.
Place the rings on the surface of the pan and leave to get very hot.
Then fill rings to a depth of 1 cm with the crumpet mixture.
Cook for 5-7 minutes till surface looks dry. Then remove the ring, flip the crumpet and do the other side for one minute. Remove and place on a wire rack to cool.
Toast when you want to eat them.
The recipe in theory makes 24 crumpets, so you might want to make half the recipe to save getting bored watching them cook the first time around. Either that or use a huge pan and lots of crumpet rings.
Warning: the texture is what you'd expect but I find them a bit yeastier in flavour than shop-bought ones. Probably because shop-bought ones I've seen don't have any yeast in them.
15 g of fresh yeast or 1.5 level tsp of active yeast
300 ml tepid water
1/2 level tsp salt
1/2 level tsp bicarbonate of soda
225 ml milk
Sieve 175 g flour into bowl and add yeast. Make a well in centre and pour in the water. Beat well and leave to stand for 15 mins or so till frothy.
Sieve the remaining flour, salt and bicarb of soda into a large bowl (the mixture rises quite a bit, so make sure it the bowl is a decent size). Make a well in centre and pour in flour and yeast mixture plus the milk. Mix to incorporate and then beat vigorously for five minutes using a wooden spoon.
Cover and leave in a warm place for an hour or so. It will become a very bubbly, thick batter in texture.
Beat for another two minutes to incorporate more air.
Place a large (ideally non-stick) pan on a high heat and use kitchen paper to coat surface with oil. Also coat your crumpet rings (again ideally non-stick) with oil.
Place the rings on the surface of the pan and leave to get very hot.
Then fill rings to a depth of 1 cm with the crumpet mixture.
Cook for 5-7 minutes till surface looks dry. Then remove the ring, flip the crumpet and do the other side for one minute. Remove and place on a wire rack to cool.
Toast when you want to eat them.
The recipe in theory makes 24 crumpets, so you might want to make half the recipe to save getting bored watching them cook the first time around. Either that or use a huge pan and lots of crumpet rings.
Warning: the texture is what you'd expect but I find them a bit yeastier in flavour than shop-bought ones. Probably because shop-bought ones I've seen don't have any yeast in them.
) but mostly I miss live yoghurt with more than one bacteria in it ( yep...something healthy! )
Comment