Crumpets on plate with knife and butter

Prep: 20 mins Cook: 45 mins plus rising

More effort

Makes 10-12

Make your own fluffy homemade crumpets for your next brunch. These golden brown buttery treats are well worth the effort and are delicious with melted cheese

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per crumpet (12)

  • kcal190
  • fat4g
  • saturates2g
  • carbs32g
  • sugars2g
  • fibre2g
  • protein5g
  • salt0.9g

Ingredients

  • 2 ½ tsp dried yeast
  • warm 240ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp unsalted butter, melted
  • 2 tsp sea salt
  • 2 tsp caster sugar
  • 470g plain flour
  • ½ tsp baking powder dissolved in 60ml warm water
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • vegetable oil, to grease
  • butter or cheese, to serve
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

Method

  1. In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.

  2. Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.

  3. Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.

  4. Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
karenjuly
4th Jun, 2020
5.05
I made as the recipe , absolutely lovely. I am taking them for my mum tomorrow, we live in Spain and can't buy them here, she loves crumpets so I think I will make her day!!
donna_wowee's picture
donna_wowee
3rd May, 2020
5.05
This makes the most delicious and fluffy crumpets... but... I won’t make again and will go back to store bought (when I’ve used these all up from the freezer). It just took too long in between proving the batter twice then I only had 4 crumpet rings - each takes 15+ mins to cook and I made 16 crumpets... fine if you’ve got the time but unfortunately too time costly for me. Sad times. (If you follow the recipe exactly as it says regarding 240ml water, 240ml milk and water for baking powder, it turns out perfectly, just read it carefully step by step!)
San Pedro
21st Apr, 2020
1.05
Danger: Recipe needs more liquid!!! I managed, eventually, to get the recipe to work. But it needed almost double the amount of liquid. I originally tried using my food processor to mix it and almost destroyed my mixer due to the batter coming out like bread dough. Somebody has clearly made an error here.
meltonhouse
17th Apr, 2020
3.05
Surely it should be bicarbonate of soda not baking powder?
HV1
6th Nov, 2019
Reads just as Paul Hollywood 's recipe does. No difference at all.
Natasha Terran
26th Mar, 2019
2.05
Only 2 stars as the recipe is wrong and confusing. You mention 240ml of warm milk and the first sentence of your method you tell us to mix the yeast with 240ml of water. Which is it? also the batter is far too thick. More like a bread dough than a batter. I tried the recipe and it failed miserably. The following recipe produced perfect crumpets. Ingredients 300 g (2 cups / 10 oz) plain flour 250 ml (1 cup / 8 fl oz) warm milk 180 ml (¾ cup / 6 fl oz) warm water 2 tsp dried yeast 1 tsp salt 1 tsp sugar Butter or oil for greasing the crumpet rings and pan or griddle.
claireee54
30th Apr, 2020
I think the 240ml of warm water is additional to the 240ml of warm milk as it tells you to add this a bit further down. Maybe that’s why people are finding it too dry because they are dissolving the yeast in the milk as opposed to adding the extra water. Agreed, they should mention the water in the recipe. I could be totally wrong though. I’m going to use a different recipe just in case!!!
RickBuxton
18th Jun, 2017
5.05
It has been nearly one year since I started making crumpets from this recipe, and posted my results on this web page. Having made them at least 30 times since my first attempt, I am still very much pleased with the results and grateful to have found this recipe. I have not made a bad batch yet. The only problem is this: My family wants me to make them more often. Perhaps I'll just teach them and sit back for a while. Thank you BBC Worldwide and GoodFood.
siteno8@gmail.com
9th May, 2017
2.05
There is either too much flour, or not enough liquid in this recipe. Made as stated, I ended up with a dough rather than a batter. I added approximately ¾ cup more water to get a batter that was still too thick. Ended up with something closer to muffins than crumpets.
takefood
26th Mar, 2020
1.05
The water content in the flour can make a big difference. Look into it a bit further.

Pages

takefood
26th Mar, 2020
1.05
Why do recipe writers not include water in ingredients lists? I do when I write up recipes because I don’t want to cause confusion for the reader plus you can’t beat teaching people properly with all the required information. So do I need water? Is it a typo?
Jon Noble's picture
Jon Noble
1st Jun, 2020
3.05
These look very nice almost as good as the ones I make ‘cowbridge kitchen’ crumpets are the best crumpets ! See for yourself !
Want to receive regular food and recipe web notifications from us?