Description
A staple in every respectable english household at tea time. Although they are in the pancake and crepe family, they are very distant cousins and have a unique but distinctive taste.
Ingredients
- Unbleached White Flour
- Salt
- Sugar
- Whole Milk
- Dried Yeast
- Baking Soda
- Fat
Instructions
- Sift the flour and salt into a mixing bowl
- Gently warm the milk to just hand hot and sprinkle on the dried yeast
- Leave to stand for 10 or 15 minutes until frothy
- Add the yeast mix to the flour and beat to a smooth batter
- Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or until the batter has doubled in size
- Dissolve the baking soda in 1 tablespoon of warm water and beat it into the batter
- Cover again and leave to stand for a further 20 minutes
- Place a 3 inch metal pastry cutter into a hot greased frying pan
- Pour in about tablespoonful of the batter to cover the base thinly
- Cook until the top is set and the bubbles have burst
- Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only
- It should just colour slightly
- Cool on a wire rack
- Eat them hot, or leave to go cold and toast them until golden brown on both sides
- Slather them with marmalade or your favourite jam