English Crumpets
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.
Equipment
- 12 crumpet rings or 2 1/2-inch biscuit rings
Ingredients
- 1/2 cup water, heated to 110°F (43°C)
- 2 teaspoons granulated sugar
- 1 envelope active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups milk, warmed
- Butter, at room temperature
- Strawberry or raspberry jam, for serving
Instructions
- 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.
Nutrition
Serving: 1crumpet | Calories: 112kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 254mg | Fiber: 1g | Sugar: 2g