English crumpetsBy Chatelaine
2 hrs 40 min
These traditional hotcakes, with tons of nooks and crannies, are just perfect for slathering with butter. Put the kettle on and serve them with afternoon tea.
- 1 1/2 cups warm milk , (about 400 g) at about 110F
- 5 tsp active dry yeast , (16 g)
- 1 tsp granulated sugar , (4 g)
- 2 1/2 cups all-purpose flour , (350 g)
- 3/4 cup warm water , (185 g) at about 110F
- 1/2 tsp salt , (2 g)
- 1/4 tsp baking soda , (1 g)
- 1/4 cup butter , melted (50 g), divided
- 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.
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.
Nutrition (per serving)
- 3 g,
- 15 g,
- 3 g,
- 1 g,
- 111 mg.
- Good source of