Hot buttered crumpets.
I always add a pack of crumpets into my shopping basket. Yes I do absolutely love them but let’s be honest, they are mostly used as a vehicle for shed loads of melted butter. In the past I have used my excess sourdough starter to make some wonderfully nutty pikelets but the other day I bought a pair of egg rings that i think will do brilliantly for crumpets.
Crumpets are astonishingly easy to make, take about an hour and a bit to get ready and then only five or six minutes cooking until they are ready to slather in butter. I’d suggest getting up, making the batter, going back to bed with the papers and then cooking them off with a cuppa later.
Crumpets – makes between 6 and 8 depending on how thick you make them.
1/2 pint milk.
7g dried yeast or thumb sized piece of fresh yeast.
1 tsp sugar
1 tsp salt
1 tsp baking powder
butter to grease the rings and the pan.
- Warm the milk, remove from the heat. Whisk in the sugar and yeast. Leave until foaming and activated.
- In a large bowl sift the floue and stir in the salt and baking powder.
- Using a wooden spoon beat the yeast liquid into the flour.
- Cover and leave in a warm place for an hour until the batter is bubbling.
- Heat a pan, skillet or griddle. Lightly grease the crumpet rings and put a dot of butter in the bottom of the ring.
- Fill each ring two thirds full and cook gently for 5 minutes. Turn the crumpet over and cook on the other side for a minute more.
- Remove from the pan, drown in butter and indulge yourself!
I am linking this post up to Tea Time Treats Feb 2015. Tea Time Treats are being hosted this month by Karen at Lavender and Lovage and also by The Hedgecombers. The theme this month is toast, on toast and toasties. I hope this counts as a toasted item!