Seeded Crumpets

Instructions

1. 1

   Combine warm water and yeast in a bowl, then let sit for 5 minutes until foamy to activate the yeast.

   Tip: This ensures your yeast is alive and will help the crumpets rise properly.

2. 2

   Mix flour and salt together, then add the yeast mixture, honey, and oil. Stir vigorously until you have a thick, smooth batter.

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

3. 3

   Fold in the sunflower seeds, pumpkin seeds, and sesame seeds until evenly distributed throughout the batter.

   Tip: Reserve a small handful of seeds if you'd like to sprinkle them on top before cooking.

4. 4

   Cover the bowl with a damp cloth and let the batter rest for 30 minutes at room temperature until it becomes bubbly and slightly risen.

   Tip: This resting period develops flavour and helps the crumpets achieve their signature spongy texture.

5. 5

   Heat a non-stick griddle or large frying pan over medium heat and lightly oil it.

   Tip: Medium heat is crucial—too high and the bottoms will burn before the tops cook through.

6. 6

   Place oiled crumpet rings on the hot griddle, then pour approximately 60ml of batter into each ring.

   Tip: If using rings, they prevent the batter from spreading and help create uniform, flat crumpets.

7. 7

   Cook for 6-8 minutes until the tops appear set and small holes begin to form across the surface.

   Tip: You'll see the characteristic holes develop as steam escapes from the batter—this is what makes crumpets special.

8. 8

   Remove the rings with a flat spatula, flip the crumpets carefully, and cook the other side for 2-3 minutes until lightly golden.

   Tip: Handle gently as the crumpets are delicate; a second flip isn't necessary if the first side looks done.

9. 9

   Transfer finished crumpets to a wire rack to cool slightly, then serve warm with butter, jam, or your favourite topping.

   Tip: Crumpets are best enjoyed warm, but you can store them in an airtight container and reheat gently before serving.