|Compressed yeast cake||1⁄2|
|Milk||250 Milliliter (1 Cup, Lukewarm)|
|All purpose flour||225 Gram (2 Cups)|
Mash the yeast with the sugar in a small bowl.
Beat in 2 tablespoons of the milk and set aside in a warm place for 15 minutes or until puffed up and frothy.
Put the flour and salt in a large, warm mixing bowl, make a well in the center and pour in the yeast and the rest of the milk.
Mix thoroughly, gradually drawing in the flour, until the batter has the consistency of thin cream.
Add more warm milk if necessary.
Cover the bowl with a cloth and put in a warm place for 45 minutes or until the batter has doubled in bulk.
Lightly grease a griddle or heavy baking sheet.
Use as many rings as the griddle or baking sheet will take and heat.
Pour about 2 tablespoons of the batter into each ring; the batter must fill the ring to a depth of about 1/4 inch (1/2 cm).
Cook for about 5 minutes or until bubbles appear and the batter is slightly set and golden brown underneath.
Remove the rings, turn the crumpets and cook on the second side until golden.
Toast before eating.