Crumpets

INGREDIENTS 

• 2 cups plain flour 
• 1 tsp salt
• 1 & 1/2 cup like warm water 

• 2 tsp yeast 
• 2 tbsp like warm water 
• 1 tsp white sugar
• 2 tsp baking powder

• Butter for frying

METHOD

In a large bowl combine flour, salt and water and whisk until you have a smooth batter - about 2 mins.

In a jug, mix the yeast with 2 tbsp like warm water.

Add the yeast paste, sugar and baking powder into the batter, and whisk until smooth (30 secs).

Cover the bowl with glad wrap then place in a warm place for 30 minutes or until the batter becomes foamy. It should increase in volume slightly.

Grease 4 egg rings with butter (mine are about 8cm diameter). 

Melt a little butter  in a large frying pan then place the rings in the pan.

Heat the pan on medium high , and test the heat by dropping a tiny bit of batter into the butter. If it sizzles it's ready.

With a ladle, spoon batter into the rings - don't overfill as the batter will rise

Cook until bubbles start appearing on the surface then turn heat down to medium low. , cook for 1 minute – some bubbles should pop around the edges.

Turn heat down to medium low and cook for 4 to 5 mins until the surface is set and more bubbles have pipped. 

Remove rings then flip and cook the other side for 20 to 30 secss to give the tops a little colour.

Cool on a wire rack 

This recipe made 14 crumpets for me. Crumpets will keep for up to 5 days in the fridge and are delicious toasted.