Eggless Classic Crumpets
|Strong plain flour||1⁄2 Pound (225 Grams)|
|Dried yeast||1 Tablespoon|
|Caster sugar||1 Teaspoon|
|Milk||1⁄2 Pint (275 Milliliter)|
|Water||2 Fluid Ounce (55 Milliliter)|
1 In a small saucepan, heat the milk and water together till they are hand-hot.
2 Transfer to a jug and stir in the sugar and dried yeast.
3 Allow to stand in a warm place for 10-15 minutes till there is a good frothy head on it.
4 Meanwhile, in a mixing bowl sift the flour and salt.
5 Create a well in the centre and, when the yeast mixture is frothy, pour it all in.
6 Using a wooden spoon, work the flour into the liquid gradually.
7 Beat well at the end to make a perfectly smooth batter.
8 With a tea-towel, cover the basin and allow to stand in a warm place for about 45 minutes.
9 Grease the insides of the egg rings well.
10 Also grease the frying pan as well and place it over a medium heat.
11 Arrange the rings in the frying pan and when the pan is hot, spoon one tablespoon of the crumpet batter into each ring.
12 Cook for 4 or 5 minutes, tiny bubbles will appear on the surface and then they will burst leaving the traditional holes.
13 Using a spoon and fork, lift off the rings and turn the crumpets over.
14 Cook the crumpets on the second side for about 1 minute.
15 Re-grease and re-heat the rings and the pan before cooking the next batch of crumpets.
16 Serve the crumpets warm, excellent with butter.
If you are making crumpets in advance then reheat them by toasting lightly on both sides before serving.