English crumpets

Yield: 20 Servings

Measure Ingredient
12 ounces Strong plain flour
½ ounce Fresh yeast
12 ounces Water
2 teaspoons Salt
½ teaspoon Bicarbonate of soda
¼ pint Milk

From: Sharon.Curtis@...

Date: 3 Jan 1995 19:42:51 -0000 Mix the first three ingredients together well. Cover the bowl with polythene and leave in a warm place to prove, until the mixture is light and fluffy and about to collapse (approx 1hr).

Mix the bicarbonate of soda and salt into the milk, then mix briskly into the batter. You may have to add a little more milk to make sure it's runny.

Butter a griddle or heavy frying pan and heat up. Butter poaching rings and set in the pan. Cook crumpets over a medium heat by adding 1 or 2 tbsp of batter at a time to each poaching ring. When the top is set remove the ring and turn the crumpet over and cook for 2 or 3 minutes more. In the meantime, the ring can be re-buttered and used for the next ones.

Serve hot with butter, or with jam.

Notes: Can be served at a later time by toasting and buttering. Don't know how long they keep but I suspect they ought to be eaten within the next two day. Shop-bought ones only last two days, and they might have preservatives in, so... Makes about 20.

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