English Crumpets

English Crumpets:

This recipe is adapted from Elaine Lemm from the British & Irish Food Guide

My wife and I go to a local place called Eatzi's every Saturday morning for fresh Crumpets.
I found this recipe so I can make them at home.

Ingredients:

• 1 1/2 C  milk, warmed but not boiling
• 4 C  flour
• 1 TBS dried yeast
• 2 tsp. sugar
• 1 1/2 C warm water 
• 1 tsp. Salt
• 1tsp .baking powder
• Vegetable oil for cooking

Preparation:

• Whisk together the milk, flour, yeast and sugar. 
• Add half the water and beat into the batter.
• Continue to add more water until the batter is thick and smooth.
•  Stop adding water once it reaches the consistency of thick cream.
•  Cover with plastic wrap and leave in a warm place until foaming - about 1 to 2 hours.
• Whisk salt and baking powder into the batter.
•  Heat a cast iron skillet on the stove on medium heat until hot.
• With a paper towel,  oil the pan and  pastry rings  rings measuring 3"x 1 ½" approx. 
• Place rings in the heated pan, add enough batter to fill just below the top of the ring.
•  Cook for five minutes, there should be  holes on the surface. 
• Remove the rings carefully with tongs.
•  Flip the crumpet over and cook for another two – three minutes.
• Repeat with the remaining batter. 
• Cool them on a wire rack. Reheat in a toaster or under the grill before serving.
•  Serve with  butter and jam.
• NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour.
•  If the crumpet is heavy and without holes, the batter is too thick, add more water.

Enjoy!

Peace in the Kitchen!