Homemade crumpets are delicious served with butter, jam or...Marmite®!

Ginger
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.

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  • Place a rack into the oven and preheat to 150 degrees F (65 degrees C).

  • Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.

  • Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

Nutrition Facts

96.8 calories; 3.4 g protein; 18.7 g carbohydrates; 2 mg cholesterol; 108.8 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2013
Perfect!! Just like my Grandmother from Scarborough used to make. I used electric grill pan. Very easy. Thank you Ginger Read More
(28)

Most helpful critical review

Rating: 3 stars
07/21/2015
Seems like a good base recipe but I agree with the other reviewers who said it was too doughy. I found another recipe online that called for a 1/2 tspn of baking soda in addition to the other ingredients so I'll be trying that to see if it helps with the texture at all. Read More
(5)
32 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
01/18/2013
Perfect!! Just like my Grandmother from Scarborough used to make. I used electric grill pan. Very easy. Thank you Ginger Read More
(28)
Rating: 4 stars
02/14/2013
These were okay. Turned out very doughy. I tried different cooking temperatures, but it did not seem to make a difference. I think that I may play with this recipe a little bit to see if I can get the right consistency. Thanks for posting. Read More
(18)
Rating: 4 stars
01/05/2014
I think my mistake was not realizing Instant Yeast is not the same thing as Active Dry yeast. With active dry they turned out doughy no matter how long/slow they were cooked or whether we flipped them or not. Read More
(15)
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Rating: 5 stars
07/21/2013
Obviously Jinx didn't cook em properly... indeed they do take some practice to get it just right. Just made my 3rd batch & they are wonderful. And considering how expensive store bought crumpets are... these are a bargain as well!!! Read More
(10)
Rating: 5 stars
05/18/2014
These were the badgers nadgers. I added a little more flour put the yeast (active dry) in the liquids for 5mins and then sifted in the dry ingredients. Other than that I followed it. Oh except that I make the size of the frying pan - bigger the better I say!! Read More
(6)
Rating: 5 stars
07/16/2014
I only had active dry yeast so I did what Haddonjw said to do. Put the yeast in the warm liquids for 5 minutes then add the sifted dry ingredients and it worked fine. They tasted great. Read More
(5)
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Rating: 3 stars
07/21/2015
Seems like a good base recipe but I agree with the other reviewers who said it was too doughy. I found another recipe online that called for a 1/2 tspn of baking soda in addition to the other ingredients so I'll be trying that to see if it helps with the texture at all. Read More
(5)
Rating: 1 stars
04/15/2013
These were horrible. Like eating raw bread dough that is slightly browned on the outside. Read More
(4)
Rating: 2 stars
11/21/2013
Ok. How did you get them not to be doughy??? Read More
(4)