Similar to an English muffin, the crumpet is a yeasty griddle cake that has more chew to it and isn’t quite as dry or craggily as the English muffin. In fact, for me, a good crumpet should be moist and chewy and full of holes so the butter and jam can soak into it. These particular homemade crumpets aren’t full of holes, but that’s probably because I don’t have the patience to cook them properly (traditionally you don’t flip them when you cook them which produces more holes). That’s OK. I also cut them in half (something most British people adamantly are against) to put the jam on two halves. Call me a terrible bastard American, I’ve given instructions on how to create a crumpet with lots of holes in it, but feel free to bastardize your crumpet like I have and flip away.
Course Breakfast, brunch, Snack
Cuisine American, English
Keyword crumpet, griddlecake, yeast
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Rest time 1 hourhour
Servings 16crumpets
Calories 88kcal
Author Irvin
Equipment
3” round cookie cutting rings
Ingredients
Batter
2cupsbread flour320 g
1cupall-purpose flour140 g
1teaspoonbaking powder
1teaspoonkosher salt
zest from 1 lemonoptional
2cupswhole milk
1cupwater
1tablespoonhoney
2 1/4teaspoonactive yeast1 package or 7 g
To finish
butter for pan and rings
Instructions
Place the flours, baking powder, salt and lemon zest (if usinin a large bowl. Using a balloon whisk vigorously stir the dry ingredients together until the ingredients are evenly distributed.
Place the milk, water and honey in a small pan and heat until lukewarm but not hot. Dissolve the yeast in the liquid then pour into the dry ingredients. Mix together with a large spatula or wooden spoon until the mixture forms the consistency of thick pancake batter. It might be lumpy still, that’s OCover with plastic wrap and let sit for 1 hour.
Once the batter is ready, heat a large griddle pan or skillet on low heat. Place a little butter on the pan and wipe the surface down with a paper towel, distributing a very thin layer of butter on the heated surface. Grease the inside of the cookie cutter rings with more butter. Place the rings on the heated pan and fill each ring with about 1/4 cup of batter. Let cook for 4-5 minutes or until the bottom is golden brown. Flip the rings with the crumpets in it and cook for another 3-4 minutes or until the second side is golden brown. Remove from heat to a wire rack and let cool until you can remove the crumpet from the ring. Repeat with the remaining batter.
Notes
For more traditional crumpets, turn the heat to the lowest setting possible and cook the crumpets for as long as you can on one side without flipping them. This will result in holey crumpets, but you run the risk of burning one side and it takes longer because you have the heat so low. I’m just a lazy American so I flip the crumpets.