Serves : 6 crumpets
Preparation Time : 10 minutes
Proofing Time : 30 minutes
Cooking Time : 15 minutes
- 150g plain flour
- ½ tsp of rock salt
- 190ml + 30ml room temperature water
- ½ tsp of golden caster sugar
- 3g of active dry yeast
- 1 tsp of baking powder
- 5g of unsalted butter for brushing the pan
- 1 tbsp of sunflower seeds oil for greasing the rings
- 1 tbsp of unsalted butter or coconut oil
- 2 tbsp of maple syrup, pure honey or jam
Pour 30ml room temperature water in a cup, then add 1/2 tea spoon of golden caster sugar and 3g active dry yeast. Mix them together and let it rest for 5 minutes.
In a big bowl, mix 150g of plain flour and 1/2 tea spoon of rock salt.
Make a well in the middle and pour 190ml room temperature water inside. Keep stirring in the middle of the well and slowly get the dry flour into the well.
This way you could get a smooth and thick batter.
Add 1 tea spoon of baking powder into the yeast mixture and mix well. The mixture would change into a lot of small bubbles.
Pour the yeast and baking powder mixture into the bowl and gently mix again.
Cover the batter with cling film and let it proof for 30 minutes.
We need some crumpet rings to hold the shape. You can buy some muffin rings or use cookie cutters. Or you can use tin foil to make some temperate crumpet rings. They can be reuse for a few times. Use a piece of tin foil, about 24 cm x 30 cm. Fold the tin foil with the mat side facing outside.
Then fold it again.
Open the tin foil and fold the two sides to the central line.
Then fold again. It is about 3cm x 30cm now.
Hold one side of the tin fold strip and pull the other side against the edge of a table. This could give the strip a curve, so it is easier to make a ring.
Brush some oil on the inside of the ring. I used sunflower oil.
Open one end of the strip and insert the other end inside. Then shape it into a ring.
Brush a thin layer of unsalted butter and sunflower oil on a nonstick pan.
Put the rings inside the pan. My pan can fit in 3 rings. Heat up the pan and the rings with medium heat. Once the pan and the rings are hot, pour 1/4 cup of batter in each ring.
Move the pan around to make sure the crumpets will be cooked around the same time.
You will see a lot of air bubbles on top of the crumpets. The bubbles would soon burst to form many holes.
Remove the rings after 5 minutes.
When top of the crumpet is dry, flip it over to give it a brown top.
Let the crumpets rest for 5 minutes before serving.
I like to serve my crumpets with unsalted butter and maple syrup. You can replace unsalted butter with coconut oil.
- You can use metal muffin rings, cookie cutters or you can use tin foil to make your own crumpet rings. I use a piece of 24 cm x 30 cm tin foil to fold the ring. The folded tin foil strip is 3 cm x 30 cm.
- Make sure you grease the rings properly or the crumpets would stick to the rings.
- I use room temperature water because it is quite hot in Hong Kong now. You can use lukewarm water in the winter.
- You could serve the crumpets with butter and maple syrup / honey/ jam. You could also eat with baked beans and bacon.
- You can enjoy crumpets fresh or keep them in the freezer. You can toast freeze crumpets until the outside is a bit crispy, then spread your favourite toppings in the morning. Delicious!