Yield: 25 servings
|1 pack||Active dry yeast|
|1½ cup||Warm water (110 F)|
|½ teaspoon||Baking soda|
In large bowl, combine flour and yeast. Add water; mix well. Cover with plastic wrap and let stand in warm place for about an hour, until batter has doubled in bulk and is puffy.
Dissolve baking soda in milk and add to batter. Stir vigorously until batter is well mixed and runny. Beating batter encourages desired texture.
Preheat griddle or heavy skillet over medium heat. Grease very lightly. Grease metal rings and place them on griddle to warm. Pour about 2 tablespoons of batter into each ring. Reduce heat to low and cook gently for about 7 minutes until underside is brown and top is covered with bubbles. Carefully remove rings. Set cooked crumpets on a rack to cool. Regrease rings and repeat.
To serve, toast both sides of crumpets under broiler and offer with butter and jam.
Note: while crumpet rings may be available at specialty stores, English muffin rings or poached egg rings will work just as well) From: Joell Abbott
Submitted By HELEN PEAGRAM On 11-14-94