Updated Apr 28, 2015Chatelaine
- COMBINE milk with yeast and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand 5 min. Add flour. Beat on medium-low until dough is incorporated. Increase speed to medium and beat until smooth, scraping down sides if needed, 3 min. (This step makes the holes in crumpets stable.) Cover bowl with a damp kitchen towel and let rest until tripled in size, about 45 min.
- STIR warm water with salt and baking soda. Add to dough and beat on medium-low until combined. Increase speed to medium and beat until smooth, scraping down sides if needed, 1 to 2 min. Cover with same towel and let stand, 1 hour.
- BRUSH 6 3/-in. Mason jar rings with 2 tsp melted butter. Brush an extra-large non-stick frying pan with 1 tsp melted butter, then heat over medium-low. Arrange rings in pan, top-side down, 3 at a time. Fill each ring with 1//4 cup batter. Cook until bubbles form on top and edges have set, about 6 min. Flip ring, then continue cooking until crumpet is lightly golden, 30 sec to 1 min. Transfer to a rack. Let cool until rings can be handled, 5 min. Remove crumpets from rings. Repeat, wiping rings clean and brushing with butter each time.
NutritionCalories 99, Protein 3 g, Carbohydrates 15 g, Fat 3 g, Fibre 1 g, Sodium 111 mg. Good source of Folate
No Mason jar rings? Make 4 large crumpets instead. Heat an 8-in. non-stick frying pan over medium. Brush with butter, then add 1 / cups batter. Cook until bubbles form on the top and edges have set, 4 to 5 min. Flip, then cook 2 more min. Repeat with remaining butter and batter.