Crumpets

The Secret to Perfect Homemade Crumpets (With Nooks & Crannies!) There is nothing quite like a warm, freshly toasted crumpet dripping with an ungodly amount of melted butter. But why buy them in a plastic packet when you can easily make them from scratch at home? 📋 INGREDIENTS The Batter: 150g Flour (a mix of plain and strong bread flour) 200ml Warm water 1 tsp Salt 1 tsp White sugar 1 tsp Baking powder The Yeast Mixture: 1 tsp Yeast (instant/rapid rise or active dry yeast) 1 tbsp Warm water (to dissolve) For cooking: 2 tbsp Unsalted butter, melted (or vegetable oil) 🍳 METHOD Whisk the base: Whisk the flour, water, and salt together for 2 minutes (or 1 minute on speed 5 with an electric mixer) to develop the gluten. Activate & combine: Dissolve the yeast in 1 tbsp of warm water. Add it to the bowl along with the sugar and baking powder, then whisk for another 30 seconds. The Proof: Cover the bowl and leave it in a warm place for 30 minutes to an hour until the surface is beautifully foamy. Prep the rings: Generously grease your crumpet rings (approx. 9cm / 3.5" wide) with melted butter. Lightly grease a non-stick skillet and place the rings inside over medium heat The Pour: Pour about 1/4 cup (65ml) of batter into each ring—it should be roughly 1cm deep. The Heat Stages: Cook for 2 or 3 minutes on medium until bubbles appear. Drop to medium-low for 2.5 to 4 minutes until the top is fully "set" and dry. (Top tip: use a skewer to help stubborn bubbles pop!) The Flip: Remove the rings (run a knife around if needed), flip the crumpets, and flash-cook the top for just 20 to 30 seconds for a blush of golden colour. Cool & Serve: Transfer to a wire rack to cool completely. While you can eat them fresh, they are actually best toasted the next day!