The difference between homemade crumpets and those out of a packet is like night and day, and you won’t regret putting in a bit of extra effort to whip them up yourself — after all, we do have a little more time on our hands at the moment. Liv Glazebrook from Kitchen of Treats shares this excellent crumpet recipe — topped with browned butter, honey and a sprinkle of sea salt, it makes for the perfect lockdown breakfast.
Homemade Crumpet Recipe
100ml lukewarm water
1 tbsp active dried yeast
1 tsp caster sugar
300g white bread flour
½ tsp baking soda
1 tsp salt
Neutral oil (for greasing)
Egg rings to pour crumpet batter into
Flaky sea salt
1. Gently warm the milk in a small bowl in the microwave. Add 100ml of lukewarm water to the milk and then dissolve the yeast and sugar. Leave in a warm place for 15 minutes, or until bubbly.
2. Sift the flour, baking soda and salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
3. Whisk from the centre outwards until smooth.
4. Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
5. Oil the inside of the egg rings and lightly oil a skillet or cast iron pan. Arrange the rings in the frying pan and heat the pan and rings over medium-heat.
6. Once hot, spoon batter into each ring (until about ¾ full). Cook for 5 minutes, or until little bubbles/pores appear on the surface.
7. Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
8. Serve the crumpets warm, drizzle with browned butter, honey and flaky sea salt.