Description
This classic crumpet recipe produces light, airy, and perfectly spongy crumpets with the characteristic holes on top, ideal for toasting and serving with butter and honey. Using simple ingredients like flour, yeast, and baking powder, these crumpets are cooked on the stovetop using ring molds to achieve their traditional shape and texture.
Ingredients
Dry Ingredients
- 150g (1 cup) plain or all-purpose white flour
- 1/2 tsp salt (cooking/kosher salt or 1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
- 1 tsp instant/rapid rise or dry active yeast
Wet Ingredients
- 200ml (3/4 cup + 1 tbsp) warm tap water
- 1 tbsp warm tap water (for dissolving yeast)
- 2 tbsp unsalted butter, melted (or vegetable oil) plus extra for greasing
Instructions
- Prepare Crumpet Batter: Place the flour, 200ml of warm water, and salt in a bowl. Whisk together vigorously for 2 minutes using an electric beater at speed 5 for 1 minute or by hand to form a smooth batter.
- Dissolve Yeast: In a small bowl, dissolve the yeast in 1 tablespoon of warm water.
- Combine Leavening Ingredients: Add the dissolved yeast mixture, sugar, and baking powder to the flour batter. Whisk thoroughly for 30 seconds (or 15 seconds on speed 5) until well combined.
- Proof the Batter: Cover the bowl with cling wrap or a plate and place it in a warm environment for 15 to 30 minutes until the surface becomes nicely foamy and the batter increases in volume by around 10 to 15%.
- Prepare Cooking Rings: Lightly grease 2 or 3 metal rings (about 9 cm or 3.5 inches in diameter) with melted butter. For non-stick rings, brush with melted butter; for others, smear the butter evenly to prevent sticking.
- Prepare the Skillet: Lightly brush a non-stick skillet with melted butter and place the greased rings inside. Heat the skillet over medium-high heat (medium for stronger stoves) until it passes the ‘sizzle test’—a bubble forms and pops when water droplets are flicked onto the surface.
- Cook the Crumpets: Pour approximately 1/4 cup (65 ml) of batter into each ring, filling them about 1 cm deep. The batter will rise about 60% while cooking.
- Cook First Side – Phase 1: Cook for 1 1/2 minutes until bubbles begin to appear on the surface but do not burst.
- Cook First Side – Phase 2: Reduce heat to medium and cook for a further 1 minute, during which some bubbles will pop around the edges.
- Cook First Side – Phase 3: Lower heat to medium-low and cook for an additional 2 1/2 to 4 minutes until the surface is set and no more bubbles are popping. Use a skewer to gently burst any stubborn bubbles if necessary.
- Remove Rings: Carefully remove the metal rings, running a knife around the edges if needed to loosen the crumpets.
- Cook Second Side: Flip the crumpets and cook for 20 to 30 seconds to lightly brown the other side.
- Cool on Wire Rack: Transfer crumpets to a wire rack with the golden side down and allow them to cool completely.
- Serving Suggestions: Crumpets can be eaten once cooled but are even better the next day. Toast before serving for a crispy base, then generously spread with butter and your choice of topping, such as honey for an ideal combination.
Notes
- Use warm tap water around 38°C (100°F) to ensure optimal yeast activation.
- If using active dry yeast instead of instant yeast, proof the yeast in warm water for 5-10 minutes until foamy before adding to batter.
- Non-stick crumpet rings are best but any metal ring or mold about 9 cm in diameter will work.
- The ‘sizzle test’ ensures the pan is hot enough: sprinkle a few drops of water on the skillet; the water should sizzle and evaporate quickly.
- Crumpets develop better texture and flavor if rested overnight and toasted the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British