One thing Jim and I love to do together is to travel. Not only do we love to see all the sights in each country we visit, but we love to try the food. Crumpets are a traditional British bread, but we didn’t discover them in England! Jim and I used to visit The Crumpet Shop near Pike Place Market in Seattle where we fell in love with them. Because he’s such a great cook and baker, and a curious one, Jim figured out how to make them for our guests and family. Now they’re one of the breakfast options he offers our bed and breakfast guests in regular rotation.
Although they take a bit of practice, crumpets are not hard to make. The key to a perfect crumpet is temperature control in your pan. Be sure the pan is hot enough so the batter sizzles when you pour it into the crumpet ring. A finished crumpet looks like a pancake on one side and an English muffin on the other side. They are served toasted (whole, not split) and traditionally covered in butter and honey. Some people also serve them with eggs or a variety of other sweet or savory toppings.
Go ahead and give them a try! They’re really delicious!
Crumpet Batter Ingredients (Makes 6 crumpets)
- 2 t. yeast, instant/rapid-rise OR dry active yeast
- 2 T. very warm tap water
- 2 cups white flour, plain/all-purpose
- 1 ½ cups + 2T. very warm tap water
- 1 t. salt
- 1 t. white sugar
- 2 t. baking powder
Instructions for Crumpet Batter:
- Dissolve yeast into 2 T. very warm water in a small bowl.
- While yeast is dissolving, place flour, 1-1/2 cups + 2T. very warm tap water, and salt in a larger bowl and whisk for 2 minutes.
- Transfer yeast mixture into the flour mixture, add sugar and baking powder and whisk for 30 seconds.
- Cover bowl with dish towel. Place in a very warm place for 15 to 30 minutes until the surface gets foamy.
Cooking Crumpets:
- For best results, use non-stick crumpet rings. Place rings on medium-hot pan or griddle. Spray the cooking surface with cooking oil.
- Pour 1/4 cup batter into the rings.
- Cook for 4 or 5 minutes – I like to cover crumpets with a steam cover. You’ll see the signature holes forming, similar to pancakes.
- Remove rings. Then flip and cook the other side for 20 to 30 seconds for just a hint of color.
- Transfer to wire rack (darker side down) and fully cool.
- Can be eaten once cool, but the texture changes somewhat if you wait longer and they are even better the next day.
- Serve toasted with your choice of eggs, sweet or savory toppings.
Recipe adapted from RecipeTin Eats.
