My Traditional Homemade English Crumpet Recipe uses milk to give a soft texture that stays fresh for several days. These are nothing like the rubbery shop bought crumpets and only take a little effort and time. Perfect for a weekend brunch. Make extra to keep in the fridge for a quick breakfast snack throughout the week.
It is thought that the English crumpet came from the Welsh Pikelet called “Bara Pyglyd”. In my opinion these were probably a loose yeast mixture that was baked on top of the stove and probably didn’t have any baking powder in them. I am guessing the baking powder was a later addition so I don’t use any in my recipe.
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•••••••• Recipe for Traditional Homemade British Crumpets ••••••••
My recipe is an adaptation from Gary Rhodes’ recipe in his Modern British Classics book.
450g Plain flour (low gluten flour)
10g Active dried yeast
610g Full fat milk
You can swap the milk for water and cook the crumpets in vegetable oil if you want a vegetarian option.
Cook the crumpets on a low heat, they need to cook through to the top so that you can flip them. This needs to happen before the bottom is overcooked. I use heat 3 out of 9 on my hob with the cast iron pan.
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