Homemade Crumpet Recipe
Traditional British crumpets are soft, fluffy, and filled with signature holes perfect for soaking up butter. These yeast-risen griddle cakes are lightly crisp on the outside and delightfully chewy inside—ideal for breakfast or tea time.
Ingredients
- 2 cups 250g all-purpose flour
- 1 tsp sugar
- 1 tsp instant yeast
- ½ tsp salt
- 1 ½ cups 375ml warm milk
- ½ cup 125ml warm water
- ½ tsp baking soda
- Butter or oil for greasing rings and pan
Instructions
- Make the batter: In a mixing bowl, whisk together the flour, sugar, yeast, and salt. Gradually add the warm milk and water, whisking until smooth and thick. Cover and let rise for 1 hour until bubbly.
- Prepare the griddle: Lightly grease a non-stick skillet or griddle and metal crumpet rings (you can use cleaned tuna cans with both ends removed if you don’t have rings). Heat the skillet over medium-low heat.
- Add baking soda: Dissolve the baking soda in 1 tablespoon of warm water and stir it into the risen batter. Let it rest for 5 minutes.
- Cook the crumpets: Place greased rings on the hot griddle and fill each ring about 2/3 full with batter. Cook for 6–8 minutes, or until the top is set and full of bubbles. Remove the rings, flip the crumpets, and cook for 1–2 minutes more.
- Serve: Let the crumpets cool slightly, then toast and serve with butter, honey, or jam.
Notes
- Batter should be thick but pourable — adjust water if needed.
- Don’t skip the resting period after adding baking soda; it ensures proper bubble formation.
- Freeze extra crumpets and reheat from frozen in a toaster.