THE MOUNTAIN COTTAGE KITCHEN
British Crumpets
Servings 12 crumpets
Ingredients
- 248 g all-purpose flour (about 2 cups)
- 345 ml lukewarm water divided (1⅓ cups + 1 tbsp + 2 tsp)
- 1¼ tsp active dry yeast
- 1¼ tsp baking powder
- 1 tsp fine salt
- 1 tsp granulated sugar
- Neutral oil for greasing
Equipment
- Balloon whisk
- Nonstick skillet or griddle
- 4-inch crumpet or English muffin rings
- Kitchen scale optional, but recommended
Method
- In a small bowl, combine the active dry yeast, sugar, and 60 ml (¼ cup) of the measured water, warmed to 100–105°F. Leave for 5–10 minutes, until creamy and foamy.
- In a large mixing bowl, combine the flour, salt, and remaining water. Whisk vigorously for 4–5 minutes, until smooth and slightly elastic.
- Cover and rest the batter for 5 minutes to allow the flour to hydrate.
- Pour in the activated yeast mixture and whisk until thoroughly incorporated.
- Cover and leave at room temperature (approximately 70°F) for around 20–30 minutes, until the batter is visibly bubbly and aerated. It does not need to double in volume.
- Lightly grease a large nonstick skillet and the insides of your 4-inch crumpet or English muffin rings. Preheat over low to medium-low heat.
- Sprinkle the baking powder over the batter and whisk gently but thoroughly until evenly incorporated.
- Place the rings in the warm skillet and spoon a shallow layer of batter into each ring, approximately ¼ inch deep. Avoid overfilling, as the batter will rise considerably as it cooks.
- Cook for approximately 6–8 minutes, until bubbles have risen and burst across the surface.
- Carefully remove the rings and briefly flip the crumpets for 15–30 seconds to set the tops.
- Transfer to a wire rack and allow to cool completely. Toast until lightly golden and crisp outside, then serve warm with butter or your favorite topping.
You'll know they're done when: the bubbling has largely stopped, the tops are mostly set, and the bottoms are lightly golden.
Notes
High altitude: This recipe was developed and tested at approximately 8,600 feet in Woodland Park, Colorado. Fermentation may take longer at lower elevations, and leavening adjustments may be necessary.
Crumpet rings: I use 4-inch-wide, 1-inch-tall English muffin rings. Fill approximately one-third full rather than measuring each portion by weight.
Batter consistency: The batter should be thick but pourable. Avoid adding additional flour. It needs sufficient moisture for bubbles to rise through the surface.
Cooking temperature: Maintain gentle, steady heat. If the bottoms brown before the tops set, reduce the temperature. If the bottoms remain very pale after several minutes, increase the heat slightly.
Toasting: For the best texture, allow the crumpets to cool completely before toasting. This helps achieve the familiar lightly crisp exterior and soft, spongy center.
Storage: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Toast before serving.
