Cheese Crumpets

Instructions

1. 1

   Mix warm water with instant yeast and let sit for 5 minutes until foamy. In a large bowl, combine flour, salt, and baking powder.

   Tip: Ensure water is between 37-40°C for best yeast activation.

2. 2

   Pour the yeast mixture into the dry ingredients and stir until you have a thick, smooth batter. Let it rest for 10 minutes to activate the baking powder.

   Tip: The batter should be thicker than pancake batter but thinner than bread dough.

3. 3

   While the batter rests, combine softened butter with grated cheeses, minced garlic, chopped thyme, and black pepper in a small bowl.

   Tip: Make sure the butter is soft enough to mix easily with the cheese.

4. 4

   Heat olive oil in a non-stick frying pan over medium heat. Once hot, pour spoonfuls of batter to form crumpets about 8cm wide, spacing them apart.

   Tip: Use an ice cream scoop for even-sized crumpets.

5. 5

   Cook the crumpets for 3-4 minutes on the first side until the bottom is light golden, then carefully flip and cook for another 2-3 minutes.

   Tip: Don't flip too early or they may break apart.

6. 6

   Transfer the crumpets to a baking tray. Generously top each warm crumpet with a heaped spoonful of the cheese and herb mixture.

   Tip: Work quickly while crumpets are warm so the cheese mixture softens slightly.

7. 7

   Place the tray under a hot grill for 3-4 minutes until the cheese is bubbling and golden brown.

   Tip: Watch carefully to prevent burning—the cheese should be melted but not browned.

8. 8

   Remove from heat and serve immediately while the cheese is still warm and gooey, optionally garnished with extra fresh thyme.