Honey Butter Crumpets

Instructions

1. 1

   Combine warm milk, warm water, and yeast in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If yeast doesn't foam, it may be expired—start with fresh yeast.

2. 2

   Add flour, salt, sugar, and oil to the yeast mixture. Stir vigorously for 2 minutes until a thick, smooth batter forms. The consistency should be looser than bread dough.

   Tip: Crumpet batter should be pourable but not runny—similar to pancake batter.

3. 3

   Cover the bowl with a clean damp cloth and leave to rise at room temperature for 1 hour until the batter doubles in volume and becomes bubbly.

   Tip: A warm kitchen speeds up rising; aim for 20-25°C or warmer.

4. 4

   Heat a non-stick griddle or large frying pan over medium heat. Lightly oil the crumpet rings and place them on the hot griddle.

   Tip: Pre-warming the rings helps the batter cook evenly and prevents sticking.

5. 5

   Pour batter into each ring until three-quarters full. Cook for 4-5 minutes until the top surface becomes dry and holes appear across the surface.

   Tip: Don't stir the batter once it's in the rings—the holes form naturally as steam escapes.

6. 6

   Carefully remove the rings using tongs or a small offset spatula. Flip the crumpets and cook the other side for 1-2 minutes until very lightly golden.

   Tip: The second side cooks faster and should be barely coloured—the focus is keeping crumpets soft.

7. 7

   Transfer cooked crumpets to a wire rack to cool slightly. Repeat with remaining batter, re-oiling the rings as needed between batches.

   Tip: If batter thickens while standing, stir in a tablespoon of warm water to restore pourable consistency.

8. 8

   Serve crumpets warm, toasted lightly if desired, topped with melted butter and a generous drizzle of honey.