Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc... I love using crumpets as a base for eggs Benedict. If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!

Recipe Summary

cook:
10 mins
additional:
1 hr 20 mins
total:
1 hr 40 mins
prep:
10 mins
Servings:
4
Yield:
4 crumpets
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

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  • Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.

  • Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.

  • Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

Nutrition Facts

254 calories; protein 9.4g; carbohydrates 48.4g; fat 2.2g; cholesterol 6.1mg; sodium 664.6mg. Full Nutrition
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