English crumpets are fluffy and light sourdough round breads with characteristic holes all over the top. They are usually served for breakfast or enjoyed as a snack.
Warm and fresh out of the toaster with a slight crispness to the exterior and a warm soft center and bathed in melted butter because it oozed through all the holes. Doesn’t this sound yummy? Everything’s better with butter and these crumpets are no exception.
One can enjoy them topped with jam, but not for me. Served warm and dripping with butter is the only way I like eat them and they are one of my favorite items to eat for breakfast, with a large mug of tea of course.
Crumpets are not to be confused with an English muffin, but they are similar. With the combination of only 6 ingredients, milk, sugar, yeast, flour, baking soda and salt, the batter is poured into ring molds and cooked stovetop in a skillet over low heat. As they cook the batter bubbles and when the bubbles burst this is how the holes are created. I have to admit, I was standing over them a little too eagerly as they cooked and urging on as many bubbles to appear as possible so that would equate to lots of holes. The more holes means more butter melts into the center of the crumpet.
I’m so excited that after many attempts I have perfected my own recipe and I’ll never buy store bought again. Why eat rubbery, manufactured crumpets when homemade is so much better? These are lighter, better tasting and I can control what ingredients put into them, which are all real and nothing I can’t pronounce.