Crumpet Recipe

I love this crumpet recipe because it perfectly combines two flours for an amazing texture that is both airy and satisfying. The batter is super smooth yet delightfully bubbly as it cooks. I enjoy how simple it is to create a tasty treat that works beautifully with any favorite topping.

I love experimenting in my kitchen and this crumpet recipe is one of my favorites. I’ve always been curious about how crumpets are made, and I think you’ll be amazed at how easy it is to produce a light and airy texture.

I like using 225g strong white bread flour together with 225g self-raising flour to give these crumpets a sturdy yet soft structure. Mixing in 1/2 teaspoon salt and 1/2 teaspoon sugar helps create a balanced flavor while 2 teaspoons instant yeast brings in that delicate rise we all love.

I mix 500ml warm water with 450ml warm milk, which seems to create the perfect environment for the yeast, and I sometimes dust the pan with a little extra semolina and lightly grease it with butter. The blend of these ingredients makes me feel like I’m getting a nutritious treat that’s also fun to make.

I think you’ll enjoy making and eating these crumpets!

Why I Like this Recipe

I love this crumpet recipe for quite a few reasons. First, I really like how simple it is to make. The batter comes together pretty quick and even though it looks a little runny, it all works out great in the end. Second, I enjoy the way the recipe lets me mix up different toppings. Whether I want to slather on some butter or go for something a bit more adventurous, these crumpets make a perfect base. Third, I appreciate the little extra tips like dusting the pan with semolina and greasing it with butter. These steps add a bit of extra texture and flavor that really makes me feel like I’ve got a secret hack up my sleeve. Lastly, I feel like making these crumpets is almost like a fun ritual. It gets me excited to watch the little bubbles forming on top and then flip them over for that perfect, golden finish.

Ingredients

• Strong white bread flour: High protein and gluten create a chewy, structured base for crumpets.
• Self-raising flour: Contains built-in leavening agents that help achieve a light, porous texture.
• Instant yeast: Quickly activates in the warm mix, producing airy bubbles throughout the batter.
• Warm water: Essential for activating yeast and combining ingredients smoothly in a cozy batter.
• Warm milk: Adds richness and slight sweetness while lending moisture for tender crumpets.
• Salt and sugar: Enhance flavor balance, ensuring a well-rounded taste without overpowering.

Ingredient Quantities

• 225g strong white bread flour
• 225g self-raising flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons instant yeast
• 500ml warm water
• 450ml warm milk
• Optional: A little extra semolina for dusting
• Optional: Butter for greasing the pan

How to Make this

1. In a big bowl, mix the strong white bread flour, self-raising flour, salt, sugar, and instant yeast together until they are well combined.

2. Pour the warm water and warm milk into another bowl and stir them together before slowly adding to your dry mix.

3. Using a whisk or fork, mix the batters until its smooth and free of lumps, dont worry if it looks a little runny.

4. Cover the bowl with a clean dish towel and let it sit somewhere warm for about 1 hour so the batter can rise and get bubbles.

5. After the rest, stir the batter again gently so all the bubbles get mixed in.

6. Preheat a non-stick pan or griddle on a medium low heat; if you like, grease the pan with a little butter and sprinkle a bit of extra semolina for extra texture.

7. Place crumpet rings (or if you dont have those, you can use small round cookie cutters) on the pan and lightly grease them if needed.

8. Carefully fill each ring with batter until almost full, then let them cook slowly for about 5-6 minutes as bubbles form on the top and the edges start to set.

9. Once the crumpets show a firm set on top, remove the rings and flip them over to cook the other side for about 1-2 minutes.

10. Remove your crumpets from the pan and serve warm with your favourite spreads or toppings, enjoy every bite!

Equipment Needed

1. Big bowl
2. Secondary bowl for liquids
3. Whisk or fork
4. Clean dish towel
5. Non-stick pan or griddle
6. Crumpet rings or small round cookie cutters
7. Butter (or any greasing tool)
8. Spatula for flipping
9. Measuring cups and spoons

FAQ

• Q: Can I substitute all-purpose flour for the strong white bread flour?
  A: Yeah, you can, but the texture might not be as firm since strong flour gives the crumpets extra structure.
• Q: What does the self-raising flour do in this recipe?
  A: It helps the crumpets rise and gives them that light, spongy texture which makes ’em so good.
• Q: Is there a way to make this recipe dairy-free?
  A: For sure, you can swap the warm milk with something like almond or soy milk; just keep the temperatures similar.
• Q: How long should I let the batter rest?
  A: I usually let it rest for about 30 minutes to an hour, enough time for it to bubble up and get ready.
• Q: What if my batter doesn’t seem bubbly?
  A: Check that your yeast is still active. If it’s good, you might need to let it rest a bit longer or change the water temperature.

Crumpet Recipe Substitutions and Variations

• For the 225g strong white bread flour, you can use 225g all-purpose flour instead and stir in about 1 1/2 teaspoons of vital wheat gluten if you have it to help get the right texture.
• Instead of the 225g self-raising flour, mix 225g all-purpose flour with 1 1/2 teaspoons of baking powder and just a pinch of salt. This trick usually does the job pretty well.
• If you don’t have instant yeast, you can use active dry yeast. Just dissolve it in a little bit of the warm water first to activate it.
• You can swap the warm milk with any dairy-free milk like oat or almond milk if you’re looking for an alternative. It might make your crumpets taste a bit different, but still yummy.
• Instead of butter for greasing the pan, a light coat of oil or even a non-stick spray works just as fine when you’re cooking the crumpets.

Pro Tips

1. Make sure your water and milk are warm but not scalding; if they’re too hot, they can kill the yeast and your crumpets won’t rise properly.
2. Dont rush the resting time. Let the batter sit undisturbed in a warm place so all the bubbles can develop nicely.
3. When you’re cooking, use a low to medium-low heat so that the crumpets cook through slowly; high heat might make the bottom burn while the middle stays raw.
4. If you dont have crumpet rings, try using small round cookie cutters but remember to lightly grease them to avoid sticking.