Crumpets

🔥 Prep

• Measure out 250 g flour into a large mixing bowl.
• Measure out 200 ml milk and 100 ml water; combine in a jug and warm to lukewarm (around 37 °C).
• Measure out 1 tsp yeast and 1 tsp sugar; add to the warm liquid and stir until dissolved. Let sit for 5 minutes until frothy.
• (Optional) Measure a pinch of salt if desired.

🔥 Cook

• 1. Make a well in the flour and pour in the yeast mixture; stir with a wooden spoon until a smooth batter forms after 2 minutes.
• 2. Cover the bowl with a clean cloth and let the batter rise in a warm place for 45 minutes or until doubled in size and bubbly.
• 3. Heat a non‑stick griddle or heavy skillet over medium‑low heat; lightly grease with butter or oil.
• 4. When the surface is hot (a few drops of water sizzle), pour ≈60 ml (¼ cup) of batter onto the griddle for each crumpet; they will spread to about 8‑cm diameter.
• 5. Cook for 8‑10 minutes until the top is set and covered with holes, and the edges look dry; do not flip.
• 6. Remove crumpets from the griddle and place on a wire rack; repeat with remaining batter, adjusting heat as needed to maintain medium‑low.
• 7. If desired, toast the crumpets under a pre‑heated grill (high) for 1‑2 minutes per side until golden.

🔥 Serve

• Split warm crumpets and spread with butter while still hot.
• Serve with sweet toppings such as honey, jam, or lemon curd, or savory options like smoked salmon and cream cheese.
• Accompany with a cup of tea or coffee for a traditional English breakfast or snack.