Homemade Crumpets Recipes

Steps:

• Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
• Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.
• Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
• Cover with a plate and leave somewhere warm to proof for 1 hour.
• Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
• Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
• Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
• Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
• Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.
• Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
• Cover with a plate and leave somewhere warm to proof for 1 hour.
• Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
• Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
• Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!

Steps:

• In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.
• Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.
• Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
• Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

Steps:

• Mix everything, leaving butter for last.
• Grease a flat bottomed frying pan or griddle.
• Drop or pour small amounts of batter onto griddle.
• Turn and cook other side when bubbles break on surface of crumpet.
• Heat should be medium to get a deep, even golden colour.
• Serve warm with butter and jam sandwiched together.

Steps:

• In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. , Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring. , Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.

Steps:

• Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
• Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
• Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
• Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

Steps:

• Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
• Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
• Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
• Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
• Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.