Description
Crumpets are traditional British griddle cakes known for their fluffy texture and signature holes on top. Perfect toasted and slathered with butter, jam, or honey, they make a comforting breakfast or teatime treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups warm milk (about 110°F / 43°C)
- 1/2 cup warm water
- 1 tbsp sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp baking soda
- 1/2 tsp salt
- Vegetable oil or butter, for greasing rings and pan
Instructions
- In a large bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit for 10 minutes until foamy.
- Add the flour and salt to the yeast mixture. Mix until a smooth, thick batter forms. Cover the bowl and let the batter rest in a warm place for 1 hour, or until bubbly and risen.
- In a small cup, dissolve baking soda in 1 tablespoon of warm water and stir into the batter. Let sit for another 10 minutes.
- Heat a lightly oiled griddle or nonstick skillet over medium-low heat. Lightly grease crumpet rings (or metal cookie cutters) and place them on the griddle.
- Spoon about 1/4 cup of batter into each ring. Cook for 5–6 minutes, or until the tops are set and full of holes.
- Remove the rings and flip the crumpets to cook for another 1–2 minutes on the other side until lightly golden.
- Transfer to a wire rack. Repeat with remaining batter. Serve warm, toasted with butter or toppings of choice.
Notes
- Use nonstick rings or well-greased metal rings for the best shape.
- Do not overcook the tops—crumpets should be soft and slightly spongy inside.
- Crumpets freeze well; toast from frozen for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Griddled
- Cuisine: British
Nutrition
- Serving Size: 1 crumpet
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg