Some of you may not be familiar with crumpets. They're first cousin to an English muffin, but more moist and dense. They also have deeper holes (i.e., "nooks and crannies") than English muffins, which is part of their charm. When you slather the crumpet with butter, the butter seeps into the holes, making the crumpet taste all the more decadent! Cap the buttery crumpet with your favorite jam, and you will know heaven on earth.
- 3 ½ cups all-purpose flour
- 2 ½ teaspoons instant yeast
- 1 cup lukewarm milk (do not boil)
- 1 ½ cups lukewarm water
- 2 tablespoons vegetable oil or butter
- 1 ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon sugar
- Put all ingredients in a mixing bowl and beat for 2 minutes, until smooth. (Will be a bit thicker than pancake batter.)
- Cover bowl with cloth and set in warm room. Let rise for about 1 hour, until puffy and bubbly.
- Lightly grease a griddle or frying pan and preheat to “medium” hot. (I.e., Cooler than one used to cook pancakes.)
- Grease crumpet rings well and place rings on griddle or skillet.
- Spoon batter into crumpet rings until rings are about half full.
- Cook batter 4 or 5 minutes, until tops are set and filled with holes. (The tops should be dry and the batter fairly firm. *See photo above. )
- Lift off the crumpet rings and flip crumpets. (Bottoms should be moderately browned when turned.)
- Continue cooking crumpet for 1 or 2 minutes. When done, centers should be firm; tops should be spongy and only very lightly browned.
- Remove from skillet and drench with butter--then top with jam.