Have you ever tried making your own crumpets from scratch? They are (surprisingly) simple to make and only require a handful of basic, everyday ingredients, and little time. Crumpets are well-loved in kiwi households, and for good reason, too! Simultaneously crispy, spongy, and chewy in texture, you can top them with all manner of spreads and make an extremely satisfying breakfast alongside a nice cup of delicious tea.
5 Reasons why you'll love this recipe:
1. We've included various raising agents in this easy method to ensure the batter creates plenty of little bubbles. This produces the crumpet's signature cratered surface - essential for the butter and toppings to permeate the entire crumpet, creating melty pockets of goodness with every bite.
2. You can enjoy them straight from the pan, or save leftovers for later by storing in an airtight container for up to 4 days. Pop them in the toaster for a quick crunch-up if choosing the later option. They also freeze well. Allow to cool entirely, then freeze in a ziplock bag or container for up to three months.
3. The method is straightforward and uses only simple ingredients you probably already have hanging out in your pantry. You will need, however, at least 3 chefs rings to cook the batter in. These are also known as egg or english muffin rings. Some cookie cutters also do the trick!
4. They taste excellent with all kinds of toppings! First, butter is mandatory, don't hold back on the butter! Secondly, honey would be our favoured pairing. Marmite, honey and peanut butter all work well, too! Whatever your favourite spread for toast, translates perfectly for crumpets.
5. And lastly, you'll impress yourself and anyone to whom you offer these crumpets to! They'll think you laboured doing all kinds of fancy things in the kitchen to come up with these beauties, whereas in reality, you just had this nifty recipe to go by. A fantastic morning-tea party trick!
Ok, let's dive into the recipe, shall we?
3/4 cup milk
1/2 cup boiling water
2 tsp sugar
2 1/4 tsp active yeast
1 2/3 cups all-purpose flour
1/2 tsp sea salt
1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp boiling water
Stir together the milk, boiling water, and sugar. Sprinkle over the yeast, and set aside for 5 minutes, until frothy.
Add the flour and salt, then beat with a wooden spoon until completely smooth. The mixture should have a similar texture to pancake batter.
Cover with a damp kitchen towel and leave somewhere warm for 1-2 hours until nice and bubbly.
Mix the baking powder, baking soda, and boiling water in a separate small bowl, then add to the batter and stir until well combined. Place in a warm spot for 20 minutes.
Once ready to cook, grease rings with melted butter or oil, and then grease a large pan and place it over low-medium heat. Place the rings inside the pan, allowing some space between them.
Pour the batter into each ring, filling them 3/4 full, then cook for 8-10 minutes or until the batter appears almost cooked. The crumpets should have quite a few holes in them.
Loosen the crumpets from the rings using a butter knife, then carefully remove the rings using tongs. Flip the crumpets and cook on the other side for 2-3 minutes until lightly golden brown.
Serve warm straight from the pan, or allow them cool and reheat in the toaster when ready to eat.
Makes about 6 crumpets.