Bring a little bit of England into the kitchen with this Crumpet Recipe - a few simple ingredients are all it takes for this delicious English snack.
Serves: about 12 crumpets
1 cup whole milk, heated to 110ºF - 115ºF
1 teaspoon sugar
1 tablespoon active dry yeast
1½ cups all-purpose flour
1 teaspoon kosher salt
⅓ cup water
½ teaspoon baking soda
In the bowl of a stand mixer, combine the milk, sugar and yeast. Let them sit until the yeast starts to bubble, about 5 minutes.
Add the flour and salt to the yeast mixture and beat on medium-high speed for 3 minutes, or until the batter is smooth and it stretches when you lift out the beater. Remove the bowl from the mixer and cover tightly with plastic wrap. Place in a warm, draft-free area until the mixture has doubled in size and is bubbly on top, about 1 hour.
In a small bowl, stir together the water and baking soda. Stir this mixture into the batter, then set aside for 30 minutes.
Heat a large skillet over medium low heat. Spray the surface lightly with nonstick cooking spray, and spray 4- 2½ -inch crumpet molds. Place the molds in the skillet. Add 1½ tablespoons of the batter to the center of each mold and then cook until the bottoms are a deep golden brown and air bubbles have formed on the top, about 9 minutes. Use a pair of tongs to remove the molds, then turn the crumpets over to cook on the second side for about a minute.
Remove the crumpets to a plate or serving platter, then repeat until you have used all of the batter. Serve warm.
The original recipe says you should get 20 crumpets, but you may get only 12.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.