- Serves: makes 12
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus standing
- Effort: medium
- 450 g plain flour
- 1 tsp caster sugar
- 1 packets yeast, fast-action
- 350 ml skimmed milk
- 350 ml mineral water
- 1 tsp sea salt, finely ground
- 0.5 tsp bicarbonate of soda
- 1 tbsp sunflower oil
For the scrambled eggs and bacon
- 4 large eggs
- 60 ml double cream
- 1 pinches black pepper
- 4 rashers bacon
1. Sift the flour into a bowl with the sugar and fast-action yeast.
2. In a pan, heat the skimmed milk and water to 20C. Use a hand whisk to beat the liquid into the flour to make a smooth batter.
3. Cover the bowl with cling film and leave to stand at room temperature for 2 hours. The batter will more than double in size before falling slightly.
4. Beat in the salt and bicarbonate of soda. Leave to rest for 10 minutes.
5.Heat a heavy-based frying pan over a low flame. Moisten a piece of kitchen paper with oil and rub over the inside of 4 metal crumpet rings and the hot surface of the pan, placing the rings on top of the pan.
6. Put 3 tablespoons of batter into each ring. Cook for 6-8 minutes or until the surface is set and filled with holes.
7. Turn the crumpets and rings over with a palette knife or spatula and cook for 2-3 minutes. The first side should be chestnut brown, the second only barely coloured and the crumpets about 3cm thick.
8. Lift off the rings with a cloth. Repeat the process, making 12 crumpets in all.
9. Serve the crumpets warm from the pan or allow to cool and then toast the pale side.
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