Crumpets Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup whole wheat flour (if using), 1 tsp instant yeast, 1 tsp sugar, and 1/2 tsp fine salt until evenly combined.

Combine liquids

Warm 1 cup milk and 1/4 cup water to about 100–110°F (warm to the touch but not hot). Pour the warm liquids into the dry mixture and whisk until smooth. The batter will be thick but pourable (similar to pancake batter with some body).

Ferment

Cover the bowl loosely with plastic wrap or a clean towel and let sit at room temperature 45–60 minutes, until bubbly and slightly risen. You should see small bubbles on the surface and through the batter.

Activate baking soda

About 5 minutes before cooking, dissolve 1/4 tsp baking soda in 1–2 tablespoons warm water (from the 1/4 cup reserved water if needed). Stir the baking soda mixture into the batter vigorously for 10–15 seconds. This will cause an immediate increase in bubbles and lighten the batter. If batter seems too thick after this, whisk in up to 1 tablespoon additional warm water to reach a spoonable consistency.

Prepare pan and rings

Heat a nonstick skillet or griddle over medium-low heat. Lightly brush the inside of two 3-4 inch crumpet rings (or metal cookie cutters about that size) with a little neutral oil or melted butter to prevent sticking. Grease the skillet lightly as well.

Cook crumpets

Place the greased rings on the preheated skillet. Spoon batter into each ring until about 3/4 full (roughly 1/4 to 1/3 cup batter per ring, depending on ring size). Cook uncovered for 6–8 minutes over medium-low heat—do not flip. You want the tops to set and form many characteristic holes and the undersides to be golden. If the tops are setting too slowly, temporarily cover the pan for 30–60 seconds to help the surface set while retaining holes.

Remove rings and finish

When the tops are set and the undersides are golden, carefully lift and remove the rings with tongs or a small spatula. Flip each crumpet and cook 45–90 seconds more to lightly brown the top side. Transfer to a wire rack or plate.

Toast and serve

Slice each crumpet in half horizontally if you prefer thinner pieces, or toast whole halves under a broiler or in a toaster until edges are crisp and centers are heated (about 1–2 minutes under broiler or 1 cycle in a toaster). Spread about 1 tablespoon butter on each toasted crumpet half (2 tablespoons total for 2 crumpets), then top with about 2 tablespoons homemade berry jam per crumpet (4 tablespoons total). Serve immediately while warm.