Olive Crumpets

Instructions

1. 1

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

   Tip: Foamy yeast ensures your crumpets will rise properly.

2. 2

   In a large mixing bowl, whisk together flour and salt. Pour the yeast mixture into the flour and stir until you have a thick, pourable batter. The consistency should resemble thick pancake batter.

   Tip: A thicker batter produces fluffier crumpets with larger holes.

3. 3

   Cover the bowl with a damp cloth and let the batter rise at room temperature for 45 minutes to 1 hour until it becomes bubbly and increases in volume.

   Tip: You can prepare this ahead and refrigerate overnight for deeper flavor.

4. 4

   Fold the chopped olives, rosemary, thyme, olive oil, and black pepper into the risen batter until evenly distributed. Stir gently to avoid deflating the bubbles.

   Tip: Pat the olives dry before chopping to prevent excess moisture in the batter.

5. 5

   Heat a non-stick griddle or frying pan over medium-low heat. Grease crumpet rings with butter and place them on the griddle.

   Tip: If you don't have crumpet rings, you can use metal egg rings or shape the batter with a spoon.

6. 6

   Pour batter into each ring until nearly full. Cook for 6-8 minutes until the top is set and the surface shows small holes forming, but the crumpet remains pale rather than golden.

   Tip: The crumpets should set on top before flipping for the best texture.

7. 7

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

   Tip: Work quickly and carefully when removing the rings to avoid tearing the delicate crumpets.

8. 8

   Transfer cooked crumpets to a warm plate and repeat with remaining batter. Serve immediately while still warm with whipped butter and crème fraîche on the side.