Add the milk to a mixing bowl, lightly whisk in the sugar and yeast. Allow to sit for 5-10 minutes until you start to see the yeast foam.

Sift in the flour, baking powder, and salt into the milk and sugar and whisk until combined and smooth. Cover the bowl with a towel and leave in a warm place for 50 minutes; the dough should double in size.

Preheat a heavy non-stick frying pan over medium-low heat. You can also use a cast iron skillet.

Grease 3 ½ inch (9 ½ cm) metal English muffin molds or cookie cutters with butter or non-stick spray and place them in the skillet.

Spoon 6 tablespoons of batter into the rings until half full, no more than ¾ inch (2 cm) full. Smooth the top to make them even.

Cook for about 5 minutes until the bubbles burst, create holes and the top is no longer shiny. Check the bottoms to make sure they are not browning too fast. The edges should be pulling away from the molds.

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.