Crumpets are traditional British "griddle cakes" that have been baked over the fire since the 17th century. Originally, these were thin pancakes made from flour, water or milk and eggs. Since probably Victorian times, the batter has been made with yeast and later with baking powder. The cakes are then baked in crumpet rings in a pan until the typical bubbles form on the surface. Crumpets are crispy on the outside and deliciously soft and spongy on the inside. They are best eaten at teatime toasted and then spread with butter. We also like to enjoy them coated with some homemade lemon curd.
For the batter:
450 grams of strong white bread flour
450 grams of plain white flour
1 1/2 teaspoons cream of tartar baking powder
14 grams of dry yeast
1 litre of lukewarm water
2 teaspoons of salt
300 millilitres of lukewarm milk (alternatively: plant milk)
Additionally:
A shallow pan
4 greased baking rings with a diameter of 9 cm
1. Sieve the two types of flour together with the tartar baking powder and the dry yeast into a large bowl.
2. Now gradually pour in the lukewarm water and stir smoothly with a wooden spoon for a few minutes.
3. Cover the bowl with a plate and let the dough rest for an hour.
4. Then add the salt and the lukewarm milk and beat again with the wooden spoon.
5. Let it rest again covered for half an hour.
6. Heat a shallow pan and add a little fat.
7. Place the slightly greased Crumpet rings on the pan and half fill with the batter.
8. Bake for about 7-10 minutes until the typical bubbles form on the surface.
9. Carefully loosen the rings with baking gloves and, if necessary, turn the crumpets briefly over and also brown on the other side.
Tip: Crumpets can be easily frozen after baking so that you always have some in stock. After defrosting, simply warm the crumpets in a pan or in a toaster. Alternatively, you can try the batter vegan by just adding water and plant-based milk.
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