(c) A Marcy Goldman, BetterBaking.Com Original Recipe
A crumpet is an English griddle bread - something between a pancake and an English muffin. I wanted to call these "Plop-Plop Fizz-Fizz" crumpets because that's what these delightful things look and sound like. Plop goes the bubbly batter, fizz goes the fragrant cooking. The result? A fragrant, warm little bread for breakfast (or your breakfast sandwich).
Use a cast iron griddle, an electric griddle, or a large skillet. Crumpet rings, like English Muffin rings, are entirely superfluous. Most recipes call for baking soda, which is added near the end of the batter's rest time. Baking POWDER would make more sense in this context, because it relies on heat and moisture for activation, but I stuck with tradition here. I recently introduced my three sons (cue music) to these, and the verdict was unanimous: heaven.
2 1/2 teaspoons instant yeast
1 cup warm water
1 cup warm milk
2 tablespoons unsalted butter - melted
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon malt powder (optional)
3 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda - dissolved in 1/4 cup warm water
Unsalted butter for griddle
In a large bowl, or in the bowl of an electric mixer, stir together water and yeast. Let stand a few minutes. Add warm milk, melted butter, sugar, salt, (malt powder) and most of flour. Stir to encourage batter to become slightly elastic. Do not add too much flour. This should be more batter than dough. Cover and let rest 45 minutes.
Stir in dissolved soda and cover. Allow to rise for 20 to 30 minutes. Preheat griddle to medium low. Drop soup ladle sized puddles of batter on griddle. Reduce heat to low and let bake or cook until tops look dry (12 to 15 minutes). Usually, these are not turned. Experiment as you like. Serve with whipped butter and honey. Can be frozen.
© This is a Marcy Goldman/BetterBaking.com original recipe
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