English crumpets, cousin to English muffins, are made in a hot skillet in no time and served with butter and sometimes jam. They’re a traditional British breakfast bread served with tea.
- Quick Glance
- 45 M
- 1 H, 20 M
- Makes 12 crumpets
Special Equipment: 12 crumpet rings or 2 1/2-inch biscuit rings
In a large bowl, combine the water, sugar, and yeast. Let the mixture sit until foamy, about 5 minutes.
Stir in the flour, salt, baking soda, and milk. Cover and leave in a warm place until the mixture has risen, about 30 minutes.
Butter a large nonstick skillet and place it over low heat.
Generously butter the crumpet rings or 2 1/2-inch biscuit cutters. Place the rings in the skillet and fill each halfway with batter. Cook over low heat until small holes appear and the top of the crumpets have started to dry, about 10 minutes.
Remove the rings, turn the crumpets over, and cook for 1 to 2 minutes, or until lightly browned. Repeat with the remaining batter.
Serve the crumpets warm or toasted with ample butter and jam. Originally published November 9, 2009.
Recipe Testers' Reviews
This recipe was so easy and produced a delicious crumpet. I served them warm with butter and blackberry jam and they were a big hit with my family. My 13-year-old daughter couldn’t get enough. I am so happy I chose this recipe to try. I bake a lot of breads and scones, but have never tried English crumpets. Fabulous!
I’d never had English crumpets, but they're such a fun-named bread. These were easy to make and a treat to eat. My family hopes I’ll be making these crumpets often.