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 v’s English Muffin
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.
The crumpet rings, which are the same as muffin rings can be purchased from Amazon.
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.
This English crumpets recipe first appeared on Food Fanatic where I am a contributor.
- 1 cup milk, plus 1 tablespoon, * lukewarm
- 1/2 teaspoon granulated sugar
- 1 tablespoon instant yeast
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Add all of milk to a bowl. Whisk in the sugar and yeast.
- Sift the flour, baking soda, and salt into the milk and whisk until combined and smooth.
- Cover the bowl with plastic wrap and leave in a warm place for 1 hour; the dough should double in size.
- Preheat a cast iron non-stick skillet over low heat with butter.
- Spray 4-3 inch ring molds or cookie cutters with non-stick spray and set them to the skillet.
- Do not stir the batter, spoon 1 tablespoon of dough into the rings until half full.
- Cook for 6 to 8 minutes or until the bubbles all burst and create holes and the top is no longer shiny.
- Use tongs to remove the rings. If they stick, run a knife around the edge.
- Use a spatula to flip the crumpets over and brown for 1 minute on the other side.
- Serve warm with butter.
- Milk should be just warm enough so it is comfortable on your finger. This is to help develop the yeast
Serving Size:1 crumpet
Amount Per Serving:Calories: 105 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 480mg Carbohydrates: 19g Fiber: 1g Sugar: 0g Protein: 4g