Hot buttered crumpets ... mmm ... one of my favorite comfort foods! A recent request from Lana at Life at Wildberry Cottage for crumpets (a yeasted griddle cake) had me digging into my recipes. I knew it had been "a while" since I made them, but found out it has been seven years! Now that I've devoured nearly the whole batch, I can't imagine why I waited so long!
I know there are people who would have you spray the griddle and rings with cooking spray or oil them with vegetable oil, but why? The whole point of crumpets is to enjoy them slathered with butter, so why not get the party started with butter on the griddle and rings?
This is to show you both sides of the crumpet. The dark ones are the well-cooked first sides, and the pale ones are the lightly-cooked second sides.
And be sure to put them on the wire rack dark-side down to avoid the wire marks you'll get on the softer lightly-cooked sides.
2 teaspoons instant (rapid rise) yeast
1 teaspoon sugar
3/4 teaspoon salt
1 cup (236 ml) milk
3/4 cup (177 ml) and 2 tablespoons (30ml) water
1/4 teaspoon baking soda
3 tablespoons (1.5 ounces) unsalted butter, melted and slightly cooled, for greasing rings and pan
Note: You can do this with a hand mixer, or even by hand, but I'm having a bit of a problem with my beating arm just now.
* If your crumpet rings are 3.5 inches (9 cm) in diameter, as mine are, a level 1/3 cup of batter fills them halfway. If yours are a different size, you will need to figure out what measure fills them halfway.