In January of this year, I went to the United Kingdom, staying with friends and enjoying their everyday family foods.  My friend in Wales bought crumpets at the grocers for breakfast.  It was love at first bite!  There was nothing like that available here in Canada, so I started searching for recipes so that my family could try the hot, chewy goodness of crumpets.

You can eat crumpets fresh, and they are pretty amazing right off the griddle.  Usually, though, they are heated in the toaster.  They are wonderful spread with butter melting in the little holes, mmm.  You can also top them with jam, peanut butter, chocolate hazelnut spread, caramel, or whatever your heart desires.

When I make these, I have to put a limit on my kids... or hide the crumpets.  They vanish pretty quickly around here!

1. 1.In a big bowl, stir together 1-1/2 cups of warm milk, 1-1/2 tsp dry active yeast, and 2 tsp of sugar.  Stir in 4 cups of flour.
   

2. 2.Whisk in 2 to 2-1/2 cups of warm water - you want the consistency of heavy cream.
   

3. 3.Cover with foil or plastic wrap.  My bowl has a handy-dandy lid.  Place in a warm, draft-free area and allow to rise for 1-2 hours.
   

4. 4.Oooooh, frothy.  Those bubbles are popping as I watch.  Whisk in 1 tsp salt and 1 tsp baking powder.  Allow to bubble for 15 minutes more while you prepare your rings and pan.
   

5. 5.You will need a crumpet ring or empty can to hold the batter’s shape while it cooks.  I found these silicone egg rings at a local store.  A tuna or water chestnut can open on both ends should work well.  The more rings you own, the more you can make at a time.  Grease the inside of the rings lightly.  Heat the pan over medium heat.  I use my cast iron griddle, because I’m in love with it and it I can make 8-10 crumpets at a time, but a large flat-bottomed frying pan will also work.
   

6. 6.Place a ring in the warm pan and pour in enough batter to fill the bottom of the ring and 1/2” (1 cm) up the sides.  (If batter seeps out or the bottom of the ring, whisk in more flour to thicken batter.  If holes do not form, thin batter with water.)  Cook about 5 minutes until the surface is covered with holes and the top begins to set.  Gently remove rings, and flip crumpets to cook the other side about 3 minutes.
   

7. 7.Cool completely on a wire rack, then store in an airtight container up to 3 days.
   

8. 8.Warm crumpets in the toaster, and serve with butter or your favourite toppings.
   

ENGLISH CRUMPETS

Prep: 10 mins

Rising time: 2 hours

Cooking time: 8 mins per crumpet - 45-90 mins depending on size of pan

1. 1-1/2 cups very warm milk
   

2. 1-1/2 tsp (5g) active dry yeast
   

3. 2 tsp sugar
   

4. 4 cups unbleached flour
   

5. 2 to 2-1/2 cups very warm water
   

6. 1 tsp fine sea salt
   

7. 1 tsp baking powder
   

8. butter for greasing
   

1. 1.In a big bowl, stir together milk, yeast, and sugar.  Stir in flour.
   

2. 2.Whisk in enough warm water to get the consistency of heavy cream.
   

3. 3.Cover bowl with foil or plastic wrap.  Place in a warm, draft-free area and allow to rise for 1-2 hours.
   

4. 4.Whisk in salt and baking powder.  Allow to bubble for 15 minutes more.
   

5. 5.Grease the inside of crumpet rings lightly.  Heat a flat-bottomed pan or griddle over medium heat.
   

6. 6.Place a ring in the warm pan and pour in enough batter to fill the bottom of the ring and 3/4” (1.5 cm) up the sides.  (If batter seeps out or the bottom of the ring, whisk in more flour to thicken batter.  If holes do not form, thin batter with water.)  Cook about 5 minutes until the surface is covered with holes and the top begins to set.  Gently remove rings, and flip crumpets to cook the other side about 3 minutes.
   

7. 7.Cool completely on a wire rack, then store in an airtight container up to 3 days.
   

8. 8.Warm crumpets in the toaster, and serve with butter or your favourite toppings.
   

Makes 24-30 crumpets depending on size of rings.