INGREDIENTS

INSTRUCTIONS

English crumpets are delicious when spread hot with butter. The butter
soaks into the crumpet and drips down your chin as you bite them:)
Strong white flour is the type bakers use for bread dough. High in gluten
in makes a good risen batter or dough. In England we have 'Crumpet Rings'
which are metal, about 3" in diameter. These are placed into a fry pan and
act as moulds while the crumpet cooks. Crumpets can be anywhere between 2"
and 5" in diameter.
Sift the flour and salt into a mixing bowl.  Gently warm the milk to just
hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15
minutes until frothy. Add the yeast mix to flour and beat to a smooth
batter.  Cover with a damp cloth and leave to stand in a warm place for 45
minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter.  Cover again and leave to stand for
a further 20 minutes.  Place a 3 inch metal pastry cutter into a hot
greased fry pan. Pour in about table spoon of the batter to cover the base
thinly. Cook until the top is set and the bubbles have burst. Remove it
from the ring, turn the crumpet over and cook the other side for 2 or 3
minutes only. It should just colour slightly. Cool on a wire rack. Eat them
now, or leave to go cold and toast them until brown on both sides. Spread
with lots of good butter and enjoy:) From Ron's Plaice in Blackpool:)
From: Recipes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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