What are crumpets?

A delicious doughy cross between a pancake and an English muffin, Crumpets are made with a thick yeast Batter that bubbles when it proofs and also while it cooks. Famed for its surface riddled with holes and spongey texture, it makes a perfect brunch snack as the nooks and crannies soak up all the buttery goodness.

Serving suggestions

If you don’t want to stick to jam for your crumpets, try

• Sweet – Honey, Cream, Whipped cream, Golden syrup, Icing sugar, Caramel sauce
• Savoury – Cheese, Bacon, Poached egg, Baked beans, Shrimps with garlic butter sauce

Tips

• Heat control is the key element in making the perfect crumpet, while slow and steady is the name of the game.
• Allow the batter to proof in a warm spot, if not the dough will not rise well.
• Crumpets can be stored in an airtight container in the fridge for about 4 days and roughly 3 months in the freezer.
• To reheat, allow the crumpets to thaw at room temperature and then pop it in a toaster or microwave it for 30 seconds.
• If you want to make the batter in advance for the next day, allow the batter to proof for 1 hour or till doubled in size and then refrigerate until required. Allow the batter to come to room temperature, add the salt and baking soda and the use as needed.

Notes

• Warm water – Heat up water just enough that it’s warm and not scorching hot. Boiling water will kill the yeast and the dough will not rise.
• Yeast – Use instant/rapid rise yeast, so that the yeast can be added directly to the dry mix. If you are using active dry yeast, you will need to activate it with the warm liquids.
• Flour – Use plain all-purpose flour and not self-raising, wholemeal or gluten free flour.
• Rings – Anything round like cookie cutters or egg rings

Troubleshooting

• If the crumpet batter starts to leak through the edges of the ring, the batter is too thin. Whisk in a tablespoon of flour at a time until you get the correct thickness.
• If a cooked crumpet is heavy, without holes and doughy, the batter is too thick or the mixture has not risen sufficiently. Slowly add more water until a better consistency develops.
• Make sure you don’t over fill the rings, the bubbles will take longer to rise to the top and overcook or burn the bottom. The batter may also spill over the rings.

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