Thanks to Yvonne for this improved recipe!
150g plain flour, sifted
1/2 tsp salt
1/2 tsp sugar
1 tsp baking powder
200 ml warm water
1 tsp rapid yeast
1 tbsp warm water
ghee or oil for frying
4 crumpet rings or egg cooking rings, well greased
Put the flour water and salt into a large bowl and whisk for 1 minute at speed 5.
In a small bowl dissolve the yeast in a tablespoon of warm water.
Add yeast mixture, sugar and baking powder to the large bowl then whisk for 15 seconds at speed 5
Cover with a plate and leave in a warm place to rise for 15 – 30 mins or until it’s light and frothy.
Heat a non-stick frying pan over a med high heat and lightly grease with a drop of oil, wiping the pan with kitchen paper to remove any excess. It should be at sizzling temperature.
Sit the greased crumpet rings in the pan and pour in enough mixture to fill the rings just over halfway up the sides.
Cook for 1 ½ mins, small holes should appear on the surface.
Turn heat down to med, cook for 1 min, the bubbles should start to pop.
Turn the heat down to low and cook for a further 2 – 4 mins until the surface is set and no more bubbles are popping.
Remove the rings and turn over the crumpets to cook for a further minute on the other side. Do not over cook at this stage as they will be toasted later.
Cool on a rack.
Serve toasted with butter and honey.
makes 4
