Description
This authentic British crumpet recipe from Warburtons is simple to prepare and yields the iconic spongy texture with signature holes thanks to a unique combination of yeast and baking powder. With minimal ingredients and straightforward steps, these crumpets are perfect for a delightful breakfast or snack, best enjoyed toasted with butter and honey.
Ingredients
Dry Ingredients
- 150g (1 cup) plain / all-purpose white flour
- 1/2 tsp salt (cooking/kosher salt or 1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
Yeast Mixture
- 1 tsp instant/rapid rise yeast or dry active yeast
- 1 tbsp warm tap water
Wet Ingredients
- 200ml (3/4 cup plus 1 tbsp) warm tap water (about 200g)
- 2 tbsp unsalted butter, melted (or vegetable oil) for cooking and greasing
Instructions
- Prepare the Crumpet Batter: In a bowl, whisk together the flour, 200ml warm water, and salt vigorously for about 2 minutes (or 1 minute using an electric mixer on speed 5) to form a smooth batter.
- Make Yeast Mixture: Dissolve 1 tsp yeast into 1 tbsp of warm water in a small bowl.
- Combine and Rest: Add the yeast mixture, white sugar, and baking powder to the batter and whisk thoroughly for 30 seconds (or 15 seconds at speed 5). Cover the bowl with cling wrap or a plate and leave it in a very warm place for 15 to 30 minutes until the batter surface becomes foamy and slightly increases in volume (~10-15%).
- Prepare Cooking Equipment: Grease 2 or 3 metal rings (approximately 9 cm or 3.5 inches wide) with melted butter. Lightly brush a non-stick skillet with melted butter and place the rings on it.
- Heat the Skillet: Turn the stove to medium-high heat (or medium for hotter stoves) until the pan is heated sufficiently for a sizzle test (dropping a little water should sizzle and evaporate).
- Pour Batter into Rings: Pour about 1/4 cup (65ml) of batter into each ring to a depth of roughly 1 cm (2/5 inch). The batter will rise about 60% during cooking.
- Cook First Side: Cook for 1 1/2 minutes until bubbles start to appear on the surface but do not pop yet. Reduce heat to medium and continue cooking for 1 minute more, where some bubbles will pop around the edges.
- Finish Cooking Surface: Lower the heat to medium-low and cook for an additional 2 1/2 to 4 minutes until the surface is set and no more bubbles are popping. You may gently help burst any remaining bubbles with a skewer.
- Remove Rings and Flip: Carefully remove the rings by loosening edges with a knife if needed. Flip the crumpets and cook the other side for 20 to 30 seconds until lightly golden.
- Cool: Transfer cooked crumpets to a wire rack with the golden side down and allow them to fully cool. They can be eaten once cool but taste best after resting overnight.
- Serving Suggestion: Toast the cooled crumpets until the base is crispy, then generously spread with butter and your favorite toppings such as honey. Serve immediately and enjoy.
Notes
- The double rising agents (yeast plus baking powder) are essential to achieve the characteristic holes of crumpets; baking soda alone is insufficient.
- Using non-stick rings allows brushing with melted butter, whereas other types of rings should be smeared with butter for best results.
- The cooking temperature is crucial; adjust stove heat based on your equipment strength, aiming for a gentle sizzle without burning.
- Watching the bubbles pop on the surface is both fascinating and key to timing the cooking stages correctly.
- Crumpets taste even better the next day, making them ideal for make-ahead breakfasts.
