I decided to make crumpets. Some friends were talking about them and, despite never having seen a crumpet in-person before, I became overwhelmed by the desire to make some. I made a batch that seemed pretty good, so I decided to make another using sourdough. (Note: I did not naturally leaven the dough. I used yeast.)
I based my attempt on this recipe. It worked out okay.
To make crumpets you need crumpet rings. For some reason we have one.
- 1 cup warm milk
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup sourdough starter
- 1/4 cup water
- 1/2 teaspoon baking soda
- Mix the warm milk, sugar, and yeast. Let it hang out with itself until it gets all bubbly. Yum. Do this in one container.
- Mix the flour and salt. Do this in a big enough bowl.
- Add the milk/sugar/yeast mixture to the flour and mix it up. It will get nice and doughy.
- Add the sourdough to the doughy mixture.
- Set the dough aside somewhere not as cold as most of my apartment and let it rise to twice it’s size. This takes me about an hour.
- After the dough has risen, mix the water and the baking soda and then add it to the dough.
- Let your batter like dough sit around for another half hour. It will look something like this:
- COOK THE CRUMPETS! This is how I cooked them. It was probably not the best way to do it. The internet suggests using a griddle; I have two cast iron pans. Since I only have one crumpet ring, using a single (small) cast iron worked fine.
- Put some butter or oil into the pan. Also spread some butter or oil around the inside of the crumpet ring.
- Put the crumpet ring into the pan.
- Add some batter inside the crumpet ring. I used 1/3 cup batter for each crumpet. They were probably way too thick.
- Cook for a while on one side and then turn it once the first side is a pretty golden color. The internet tells me not to flip crumpets, but I needed to because they were (probably) too thick.
- EAT THE CRUMPETS. They’re most delicious fresh.