Skip the crumpets that you can find in the refrigerated section at the grocery store, because these are way better. If you don't have English muffin rings, you can use a cleaned can of tuna, as long as the top and bottom are removed. Serve these super simple treats with butter, assorted jams, a drizzle of honey, and of course, hot tea.
1 1/4 cups lukewarm whole milk (90°F to 100°F)
1 1/4 cups lukewarm water (90°F to 100°F)
2 tablespoons salted butter, melted, plus more for greasing skillet and serving
2 teaspoons honey
3 1/2 cups (about 14 7/8 oz.) all-purpose flour
2 1/2 teaspoons instant yeast
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
How to Make It
Combine ingredients, in order listed, in the bowl of a heavy-duty stand mixer. Beat on low speed until combined, about 20 seconds. Increase speed to medium-high, and beat 2 minutes.
Cover bowl with plastic wrap, and let stand at room temperature 1 hour. (Mixture will expand and become bubbly).
Heat a skillet over medium. Lightly grease skillet with butter; place well-greased 4-inch English muffin rings on griddle (4 to 6 at a time). Using a 1/3-cup measure, pour batter into rings, and smooth level with bottom of cup. After 4 minutes, remove rings with a pair of tongs. Continue to cook 6 more minutes, until tops are bubbly and crumpets are dry around edges. Flip crumpets, and cook other side 5 minutes. Repeat with remaining batter. Serve warm with butter, jam, or honey.
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