Herb Crumpets

Instructions

1. 1

   Combine flour, salt, and yeast in a large bowl. Pour in warm water and olive oil, then stir until a thick batter forms. Let it rest for 10 minutes to allow the flour to hydrate fully.

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

2. 2

   Fold the chopped parsley, chives, thyme, and minced garlic into the batter until evenly distributed throughout.

   Tip: Reserve a small pinch of herbs to garnish the finished crumpets for visual appeal.

3. 3

   Cover the bowl with a damp tea towel and leave at room temperature for 45 minutes to 1 hour, until the batter becomes bubbly and rises slightly.

   Tip: You'll see small air bubbles form on the surface when it's ready.

4. 4

   Heat a non-stick frying pan or griddle over medium heat and lightly butter it. Place a crumpet ring or cooking ring mould on the pan.

   Tip: If you don't have a ring, use a large metal cookie cutter or even a tuna tin with the top and bottom removed.

5. 5

   Pour approximately 60ml of batter into the mould, filling it about three-quarters full. Cook for 4-5 minutes until the top is mostly set and the bottom is golden brown.

   Tip: Keep the heat at medium to avoid burning the bottom before the top cooks through.

6. 6

   Carefully lift away the mould and flip the crumpet, cooking for another 2-3 minutes until the other side is light golden and cooked through.

   Tip: The second side cooks faster than the first, so watch it closely.

7. 7

   Transfer the cooked crumpet to a warm plate and repeat with remaining batter, buttering the pan between each crumpet.

   Tip: Keep finished crumpets warm in a low oven (100°C) while you cook the rest.

8. 8

   Serve the herb crumpets warm, topped with butter, cream cheese, smoked salmon, or your preferred toppings. Garnish with reserved fresh herbs if desired.

   Tip: Crumpets are best enjoyed immediately while still warm and fluffy.