The difference between homemade crumpets and the commercial ones is amazing. They are less rubbery and so tasty.
I found some larger non-stick egg rings in the supermarket in the BBQ tools section. Before finding them, I simply made freeform crumpets. Either way, they are worth the effort of making. You can also purchase slightly larger egg rings with handles and as these seem to be deeper, they would also make good english muffin molds.
- 375 g bread flour (plain flour works well too)
- 1.5 teaspoons sugar
- 7g instant yeast
- pinch salt
- 375ml luke-warm milk
- 200ml water
- 0.5 teaspoon baking soda (bicarbonate of soda)
- Mix the flour, sugar, yeast and salt in the bowl of a stand mixer and mix on low for a few seconds to combine.
- With the mixer on low, gradually add the milk to the flour and beat at a higher speed until completely smooth.
- Remove the beater and cover the bowl with plastic wrap. Allow to stand for 1 - 1.5 hours until the dough is doubled in volume and full of air bubbles.
- Mix the baking soda with the water and again using the electric beaters, combine with the batter until smooth.
- Meanwhile, heat a heavy based frying pan over medium heat and brush with melted butter.
- Lightly grease 4 metal rings, 8cm in diameter and 2cm deep, and place in the frying pan.
- Spoon approx. 3 tab of the batter into each ring.
- Cook over a very low heat for 5 minutes or until the surface is full of large bubbles and a skin has formed.
- Loosen the rings and remove while turning the crumpets over to cook the other side.
- Remove the crumpets from the pan and stand on a wire rack covered with a tea towel while cooking the remaining batter.
- Serve the crumpets fresh or toasted, spread with something very special, like home made Strawberry Jam or butter and maple syrup or honey.