Having lived in England a couple times, I had the pleasure of experiencing delicious crumpets with melted butter and honey served with tea – one of life’s little pleasures. I tried to find them in the States but only came up with these bland store-bought ones that did not cut the mustard. So, after a little research and the purchase of some English muffin rings, I decided to make my own. These crumpets are delicious and easy to make. The tricky part is to have the batter at the right consistency so that you get the all-important holes at the top through which the butter and honey can seep. If the batter is too thick then no holes, and too thin will mean too flat. Also the temperature is important so they can cook as long as possible on one side without burning. Traditionally, the crumpets are not flipped so the top is white, but I think it is best to give a flip toward the end just to get a little golden color on top. This is unnecessary however if you are making them ahead to be toasted later.
Ingredients:
1 3/4 cups whole milk, slightly warmed
1 tsp sugar
2 1/4 tsp dry yeast
2 3/4 cup all purpose unbleached flour
1 tsp sea salt
3/4 cup, plus 1 tbsp. slightly warmed water
1/2 tsp baking soda
Katherine
vegoutgourmet.com 