Turmeric Crumpets

Instructions

1. 1

   Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: The water should be around 40°C—too hot will kill the yeast, too cold won't activate it.

2. 2

   Whisk together flour, turmeric, black pepper, ginger powder, and salt in a separate bowl.

   Tip: Sift the spices with the flour to distribute them evenly throughout the batter.

3. 3

   Add the flour mixture to the yeast mixture along with olive oil. Stir vigorously for 2 minutes until you have a smooth, thick batter.

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

4. 4

   Cover the bowl with a damp cloth and let the batter rise in a warm place for 45 minutes until it becomes bubbly and rises slightly.

   Tip: A warm oven with the light on or a sunny windowsill works well for rising.

5. 5

   Stir the baking soda into the batter gently—it will bubble and become lighter. Let it rest for 5 minutes.

   Tip: This step adds extra lift and creates the characteristic holes in crumpets.

6. 6

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

   Tip: Use crumpet rings if you have them for perfectly shaped crumpets, or cook free-form.

7. 7

   Pour or ladle batter onto the hot pan, filling crumpet rings about three-quarters full. Cook for 5-6 minutes until the top appears set and dry with visible holes.

   Tip: Don't flip—the holes are created by the steam rising, so keep the lid on or cover loosely with foil.

8. 8

   Carefully remove the crumpets from the pan and cool slightly on a wire rack. Repeat with remaining batter.

   Tip: Stack cooked crumpets on top of each other with parchment between them to keep them soft.