I made these today - we had them for breakfast. My two-year-old made short work of them.
The recipe for crumpets is extremely simple:
Makes about 12
120g wholemeal flour
125g “halbweiss” (strong white) flour
1 teaspoon salt
1 teaspoon sugar
330ml skimmed milk
7g sachet easy-blend yeast
butter for greasing
For cooking the crumpets you will need some kind of crumpet-sized round-shaped mould. I have some “rösti” rings that I got from a kitchen shop in Yorkshire. A wide cookie-cutter will do just as well.
Sift the flour into a mixing bowl and mix in the yeast, salt and sugar.
Heat the milk to lukewarm then make a well in the flour and pour the milk in.
Using a whisk, blend the milk and flour until smooth and there are no lumps.
Cover the bowl with a tea-towel and leave in a warm place for about 45-60 minutes by which time the batter will have doubled in size and there will be bubbles in it.
Grease the moulds really well, and place on a hot, heavy frying pan which is well greased. Into each ring place about 2 tablespoons of batter. Allow to cook gently for about 4-5 minutes after which bubbles which have formed on the top will burst giving the “traditional” crumpet look.
Using a tea-towel or other hand protection, flip the moulds over and use a thin knife to loosen the crumpets from the edges of the ring moulds, so they fall onto the surface of the pan. Let them cook inside the moulds for a few more minutes.
Put the cooked crumpets on a plate and keep warm in a 100 degree celcius oven while you cook the rest.
Make sure you clean and grease the rings in-between batches.
Before serving, put a small knob of butter on each crumpet.
Cheers,
Nick