Crumpets - The Ultimate Breakfast Pancakes

Serves 1
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Directions

  1. 1Start with the liquids: milk and water.
  2. 2Start with the liquids: milk and water.
  3. 3Start with the liquids: milk and water.
  4. 4Add dry active yeast and a tiny bit of sugar to the liquids.
  5. 5Add dry active yeast and a tiny bit of sugar to the liquids.
  6. 6Add dry active yeast and a tiny bit of sugar to the liquids.
  7. 7Stir to combine and let the mixture sit at room temperature for 10 minutes.
  8. 8Stir to combine and let the mixture sit at room temperature for 10 minutes.
  9. 9Stir to combine and let the mixture sit at room temperature for 10 minutes.
  10. 10In a large bowl, add plain all-purpose flour, a little bit of salt, and baking powder.
  11. 11In a large bowl, add plain all-purpose flour, a little bit of salt, and baking powder.
  12. 12In a large bowl, add plain all-purpose flour, a little bit of salt, and baking powder.
  13. 13Whisk the dry ingredients to combine them well.
  14. 14Whisk the dry ingredients to combine them well.
  15. 15Whisk the dry ingredients to combine them well.
  16. 16Gradually add the yeasty liquid mixture to the flour mixture, bit by bit, until all the liquid is fully incorporated.
  17. 17Gradually add the yeasty liquid mixture to the flour mixture, bit by bit, until all the liquid is fully incorporated.
  18. 18Gradually add the yeasty liquid mixture to the flour mixture, bit by bit, until all the liquid is fully incorporated.
  19. 19Vigorously whisk the batter for at least 5 minutes to develop gluten.
  20. 20Vigorously whisk the batter for at least 5 minutes to develop gluten.
  21. 21Vigorously whisk the batter for at least 5 minutes to develop gluten.
  22. 22Scrape the sides of the bowl down with a spatula to ensure no dry bits remain.
  23. 23Scrape the sides of the bowl down with a spatula to ensure no dry bits remain.
  24. 24Scrape the sides of the bowl down with a spatula to ensure no dry bits remain.
  25. 25Cover the bowl and set aside for 45 minutes at room temperature; the mix will double in volume.
  26. 26Cover the bowl and set aside for 45 minutes at room temperature; the mix will double in volume.
  27. 27Cover the bowl and set aside for 45 minutes at room temperature; the mix will double in volume.
  28. 28Gently degas the risen mixture by stirring it sensually to achieve an airy mix without large, irregular bubbles.
  29. 29Gently degas the risen mixture by stirring it sensually to achieve an airy mix without large, irregular bubbles.
  30. 30Gently degas the risen mixture by stirring it sensually to achieve an airy mix without large, irregular bubbles.
  31. 31Heat a large non-stick pan.
  32. 32Heat a large non-stick pan.
  33. 33Heat a large non-stick pan.
  34. 34Lube crumpet rings with melted butter or cooking spray.
  35. 35Lube crumpet rings with melted butter or cooking spray.
  36. 36Lube crumpet rings with melted butter or cooking spray.
  37. 37Place the lubricated crumpet rings into the hot pan.
  38. 38Place the lubricated crumpet rings into the hot pan.
  39. 39Place the lubricated crumpet rings into the hot pan.
  40. 40Fill each mold about 1/3 full with batter; do not overfill.
  41. 41Fill each mold about 1/3 full with batter; do not overfill.
  42. 42Fill each mold about 1/3 full with batter; do not overfill.
  43. 43Start cooking on high heat for 30 seconds.
  44. 44Start cooking on high heat for 30 seconds.
  45. 45Start cooking on high heat for 30 seconds.
  46. 46Turn the flame down to medium after 30 seconds.
  47. 47Turn the flame down to medium after 30 seconds.
  48. 48Turn the flame down to medium after 30 seconds.
  49. 49After 2 minutes, turn the flame down to a minimum.
  50. 50After 2 minutes, turn the flame down to a minimum.
  51. 51After 2 minutes, turn the flame down to a minimum.
  52. 52Observe bubbles appearing and popping at the top; pop any large bubbles with a toothpick if necessary.
  53. 53Observe bubbles appearing and popping at the top; pop any large bubbles with a toothpick if necessary.
  54. 54Observe bubbles appearing and popping at the top; pop any large bubbles with a toothpick if necessary.
  55. 55Once the tops are set and the dough is fully cooked, flip the crumpets over to get a tan on the front side.
  56. 56Once the tops are set and the dough is fully cooked, flip the crumpets over to get a tan on the front side.
  57. 57Once the tops are set and the dough is fully cooked, flip the crumpets over to get a tan on the front side.
  58. 58Carefully remove the rings once the bottoms are beautifully brown and crispy.
  59. 59Carefully remove the rings once the bottoms are beautifully brown and crispy.
  60. 60Carefully remove the rings once the bottoms are beautifully brown and crispy.
  61. 61Cool crumpets down on a wire rack.
  62. 62Cool crumpets down on a wire rack.
  63. 63Cool crumpets down on a wire rack.
  64. 64Serve warm, slathered with butter, honey, and a touch of flaky salt.
  65. 65Serve warm, slathered with butter, honey, and a touch of flaky salt.
  66. 66Serve warm, slathered with butter, honey, and a touch of flaky salt.

Ingredients

  • 300 g plain all-purpose flour
  • 300 g plain all-purpose flour
  • 300 g plain all-purpose flour
  • 200 g water
  • 200 g water
  • 200 g water
  • 200 g milk
  • 200 g milk
  • 200 g milk
  • 4 g sugar
  • 4 g sugar
  • 4 g sugar
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 8 g instant yeast
  • 8 g instant yeast
  • 8 g instant yeast
  • 10 g baking powder
  • 10 g baking powder
  • 10 g baking powder
  • melted butter
  • melted butter
  • melted butter
  • honey
  • honey
  • honey
  • flaky salt
  • flaky salt
  • flaky salt

Equipment

large bowlwhiskspatulanon-stick pancrumpet ringswire rack

Tips

  • Always combine dry or wet ingredients separately into homogeneous, evenly distributed mixes before adding them together.
  • Vigorously whisk the batter for at least 5 minutes to develop gluten.
  • Do not overfill crumpet molds; underfilling is acceptable.
  • Start cooking crumpets on high heat, then gradually lower the heat.