Garlic Crumpets

Instructions

1. 1

   Combine warm milk and yeast in a large bowl, then let sit for 5 minutes until foamy. This activates the yeast.

   Tip: Use milk around 40°C for best results.

2. 2

   Add flour and salt to the yeast mixture, stirring until a thick, smooth batter forms. The consistency should resemble pancake batter rather than dough.

   Tip: Don't knead—crumpet batter should be wet and loose.

3. 3

   Cover the bowl with a damp cloth and leave to rise in a warm place for 45 minutes until the batter becomes bubbly and increases in volume.

   Tip: A warm oven with just the light on works well.

4. 4

   Fold the softened butter, roasted garlic, parsley, thyme, and black pepper gently into the risen batter until evenly distributed.

   Tip: Use a folding motion to maintain the air bubbles in the batter.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly oil it. Place crumpet rings or muffin rings on the skillet.

   Tip: If you don't have rings, you can fry them free-form and they'll be more like pancakes.

6. 6

   Pour batter into the rings until three-quarters full, cooking for 4-5 minutes on the first side until the top is mostly set but still slightly moist.

   Tip: You'll see holes forming on the surface—this is normal and creates the characteristic crumpet texture.

7. 7

   Carefully remove the rings and flip the crumpets, cooking for another 2-3 minutes until golden brown on the other side.

   Tip: The holes should be visible and crispy when cooked correctly.

8. 8

   Transfer finished crumpets to a wire rack to cool slightly, then serve warm with butter or a savoury topping of your choice.

   Tip: Crumpets are best eaten fresh but can be toasted later if stored.