Crumpets on plate with knife and butter

Prep: 20 mins Cook: 45 mins plus rising

More effort

Makes 10-12

Make your own fluffy crumpets for your next weekend 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
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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. While cow…

  • 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments, questions and tips

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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.
RickBuxton
2nd Jul, 2016
5.05
I am not starting this comment by saying how yummy they look, or that I'm going to try them soon. I saw the recipe and made them - which is what the comments should be. No one cares if you're planning on making them. Just make them and then tell about the experience. I shall now get off my soapbox and tell my story. I recently acquired a set of muffin rings and started hunting the internet for a crumpet recipe. Here in the United States, crumpets are virtually unknown, but I wanted to try them with out making a trip to Great Britain. After pouring through many American recipes, I came across this British recipe. I thought, who else would have the best recipe for crumpets? I followed the instructions to the letter, and ended up with the most delectable crumpets - a food I'd never had in my life. They were simple to make and as far as I can tell are about as perfect as can be. They turned out higher than American commercial English Muffins, with myriad of holes throughout. As I live at a high elevation in the American Southwest, I usually have to adjust ingredients for leavened goods due to high altitude anomalies, but I did not for this recipe, deciding to try it as printed. Failure was a distinct possibility. Imagine my surprise that they turned out flawlessly. From experience, high altitude can do some pretty wild things if baking powder or soda is in the ingredients. Cakes can "explode" in the oven, running out of the pan and baking to the bottom of the oven. Or the opposite, things rise too quickly, then collapse into solid, flat lumps. But I'm pleased to say, these not only look good, they were wonderful to eat with copious amounts of butter. I liked them even more split and toasted as if for English Muffins. I just wanted to thank you for sharing this recipe, which will become a new tradition for my home.
koalasoup
19th Dec, 2012
sounds delicious until you realise how much salt you are consuming. high blood pressure and stroke, here we come
Paul Woodman
4th Mar, 2016
They're crumpets. You don't eat them for the good of your health.
florgcorrea
17th Aug, 2011
2.05
Maybe I'm doing something wrong but my crumpets look more like muffins. The batter is a bit too heavy... maybe I should let them stand a little bit more.
pattaffy1979
5th Jan, 2016
Your not doing anything wrong its the ingredients I made these today exact measurements and they turned out the same ive made crumpets before but i used bread flour and extra milk for more holes they turned out perfect so its definetly not you :)
blondeshortpole
27th May, 2011
3.05
made these this morning take a bit of practice to get right I found made alot more than 10 as need to be thin. This is not a recipe for if your short on time needs a rainy day when all your jobs are done.
brolga
26th Apr, 2011
You could also try toasting them from frozen. Most of the modern toasters have a 'frozen' button, and it seems to work very well :-)
edogirl
16th Feb, 2011
Hi there, ZeTallGerman, as a singleton I'm forever cooking up big batches of things and freezing them and can assure you that crumpets freeze quite well. Try not to have them sticking together when you first pop them in the freezer, spread out inside a ziploc bag is good. Then when they've frozen, bundle them more compactly. A word of warning, like any bread, crumpets can get overly chewy if you try to thaw them using the microwave. If you feel like experimenting to get just the right timing and power to thaw them without compromising texture, go ahead. I prefer to leave them out for a while before toasting, depends on the ambient temp how long, so that they're at least partially thawed before toasting.

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