Crumpets

I have always enjoyed crumpets even the supermarket variety, particularly when well toasted and oozing butter and honey.

 When making sour dough bread I use a starter. The starter needs to divided and then fed. It seemed a waste to not use the discarded starter so I started to experiment. There have been many experiments with both a sourdough version and a regular style. I like the crumpets to have a porous texture and found that the addition of vinegar creates a crumpet with more holes. The science is simple the acid of the vinegar reacts with the alkali of the bicarbonate of soda to create carbon dioxide or gas bubbles in the batter. The gluten in the flour / batter also needs to be developed so the need to be beaten in much the same way as bread dough is kneaded. Fresh milk can be substituted for the water and powdered milk.

At the end of stage one the batter should be frothy and bubbly.

The various stages of being cooked before turning over. The bottom right photograph shows that the batter has basically cooked through.

Traditionally, crumpets are turned over ver in the ring and the top surface is barely coloured. I prefer them to be a little browner so remove the ring before turning them over so that the crumpet surface is in direct contact with the griddle or pan.

This is a crumpet cut through the middle to show the porous structure, plenty of holes for the butter and honey to sink into.

Sometimes I prefer a savoury version 

Crumpets

Regular Crumpets Stage 1 2 cups plain flour* 2 teaspoons dried yeast 2 teaspoons sugar 1 teaspoon salt 1/2 cup powdered milk 1 egg 2 cups lukewarm water *Substitute some wholemeal flour for some of the plain but no more than 1 cup Stage 2 1 teaspoon bicarbonate of soda 1 tablespoon water 1 tablespoon apple cider / white vinegar

Sour Dough Crumpets 1 cup sourdough starter 1 cup plain flour 1 teaspoon dried yeast (optional) 2 teaspoons sugar 1 teaspoon salt 1/2 cup powdered milk 1 egg 1 -1/2 cups lukewarm water Make as for regular crumpets, the amount of water needed will depend on how liquid your starter is. Use 1 cup water and then add more as required. Stage 2 1 teaspoon bicarbonate of soda 1 tablespoon water 1 tablespoon apple cider / white vinegar

Method

Combine the flour, yeast, sugar, salt, powdered milk, egg and water in a bowl and beat using an electric mixer for a minute or so or longer if using a wooden spoon. The batter should be smooth and thick. Add a little more water if necessary.

Cover batter and place in a warm spot until the batter is really ‘bubbly’. This could take an hour or longer depending on the warmth of the location.

Dissolve the bicarbonate of soda in the water and mix into the batter and then add the vinegar.

Heat the griddle / electric frypan to medium heat.

 Oil the crumpet rings and wipe a little oil over the frypan. Spoon the crumpet batter into the oiled crumpet rings until approximately half full.

Cook crumpet until the surface is dry / almost dry and not wet or shiny. Air bubbles should appear.

Turn crumpets over and cook a little further. I remove them from the rings first so that the tops get browned.

Remove crumpets from the pan. Serve immediately or cool on a wire rack.

Crumpets can be stored in the fridge and then toasted. They also freeze well.

Serve with butter and honey