Hot buttered crumpets are MUCH better than store-bought crumpets.
Some background and history
I thought I would show you one of my disasters although the end result was good. Hot buttered crumpets.
The Crumpet! The earliest recorded mention came from English Bible translator John Wycliffe when he referred to the crompid cake.
The early crumpets were hard pancakes cooked on a griddle it wasn’t until the Victorian era that yeast was added and the crumpet as we know it today was born.
Now I haven’t made crumpets since we had our restaurant and this recipe has been resurrected, dug out from the archives..lol prompted by a request from another food blogger.
Needless to say, my crumpet rings must have been left behind when we sold our restaurant. The plan was to wait until I went into town to purchase some more but we all know about the best-made plans of mice and men. Well, ladies and gents, we all know what happens when we just mention we are going to make … Don’t they go on and on, when …
Thinking cap on and I remember having pikelets which are little pancake-like crumpets complete with holes but you don’t need rings.
So, the end result, I was up early to make the mixture as it has to rest for an hour.
Disasters can happen! I set my timer then went to start writing this post, and then heard the timer and went down to the kitchen. WELL, it most certainly did rise!
The motto??? Use a bigger jug next time!
The lovely electric griddle that I bought on a visit to the US was not going to work, as the stupid plugs here are absolutely useless so I had pans and a griddle that worked intermittently the air was not blue but close, lol but as we often say here TIT (This is Thailand) we learn to live with this.
My taste testers were impressed with the end result although they didn’t look pretty. 4 crumpets later I think they were a taste success. The texture was spot on so when I get my rings they will be perfect, fingers crossed. My little pikelet.
- 1 1/2 cups of lukewarm water
- 1 cup of lukewarm milk.
- 2 tbsp of melted butter
- 3 1/2 cups of all-purpose flour
- 2 1/2 tsp of instant yeast.
- 1 tsp of baking powder
- 1 1/4 tsp salt.
- Combine all the ingredients and beat for 2 minutes or use a mixer.
- Cover the bowl and rest for 1 hour.
- Near the end of the hour preheat your griddle to 325F or preheat a frying pan.
- Be careful a pan just gets hotter and it shouldn’t be as hot as when you cook pancakes.
- Lightly grease your pan or muffin rings.
- YOU CAN USE WELL CLEANED TUNA CANS AS MOULDS JUST MAKE SURE THEY ARE WELL CLEANED AND REMOVE THE TOP AND THE BOTTOM.
- Pour the sticky batter into the ring, halfway up or a 1/4 of a cup.
- After 4 mins using tongs remove the rings. Cook 10 minutes on the first side until the top has lots of little bubbles.
- They will also start to look a little dry around the edges. They probably won’t be as full of holes as store-bought ones.
- Turn crumpets over and cook for another 5 minutes.
- Remove from the griddle and repeat with the rest of the mixture.
- Serve warm with lots of butter and or jam.
- Or cool and wrap in plastic and store at room temperature.
- To reheat put in the toaster and enjoy with butter and or jam.
Prepared, tried, and tested by Carol Taylor