|The most basic and arguably most necessary|
topping of butter on a hot crumpet.
|Add a little of Nana's homemade raspberry|
jam for exquisite flavor.
Some people like them just with butter, some with jam, some with savory toppings like cheese or eggs or even a full English breakfast! Toppings are really limited only by your imagination. I think they would be fabulous with poached eggs. I typically like poached eggs on toast and Eggs Benedict on English muffins, but now I think Benedict on crumpets would be wonderful. They are more tender than the muffin. And is it sacrilegious to split a crumpet? Perhaps. I might get called out for it but I did try them both ways. Being a Yank, I'm used to splitting my English muffins after all, which aren't even English though they were invented by an English immigrant who originally called them "toaster crumpets". (The name English muffin wasn't used until 20 years after he started making them.)
|Yes, yes, DON'T split a crumpet!|
But just look at all those holes!
Add the salt and beat the batter for about 1 minute. Cover the bowl and let stand in a warm spot for 15 to 20 minutes to rest.
Dissolve the baking soda in the lukewarm milk. Gently stir it into the batter. The batter should not be too stiff or your crumpets will be "blind" - without holes. To avoid this, it is best to test one before cooking the whole batch.
Heat a griddle or cast iron frying pan over moderately low heat for about 3 minutes until very hot. Place a well-greased crumpet ring on the griddle. Spoon or pour ~1/3 cup of the batter into the ring. (The amount of batter will depend on the size of your crumpet ring).
The batter should begin to form holes as soon as it is poured into the ring. If holes do not form, add a little more lukewarm water, one tablespoon at a time, to the batter in the bowl and test again. If the batter is too thin and runs out under the ring, gently add in a little more flour and try again. Once the batter is the proper consistency, continue cooking the crumpets in batches, three or four at a time. As soon as the top surface is set and covered with holes, about 7 to 8 minutes, the crumpet is ready to flip over.
To flip, carefully remove the ring with a towel or tongs, then turn the crumpet carefully with a spatula. The bottom, cooked side should be chestnut brown. Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpets should be about ¾ inch thick. Remove from the griddle and top with butter while still warm. Grease the crumpet rings well between each use.
|100% sourdough starter "crumpets"- King Arthur version|
|Beautiful color, hard to get top holes. - KA verision|
|Use 100% hydration starter. Adding water|
leads to a gummy crumb. - KA version
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Sneha from Sneha's Recipe.
And don’t forget to check out all the amazing breads baked by our talented bakers. Bread Baker's Event for March 2021-Theme Griddle Breads
Buss Up Shut Bread From Karen's Kitchen Stories
Buttermilk Scallion Flatbreads From Ambrosia
Easy Sourdough Pancakes From Food Lust People Love
Ham and Cheese Corncakes From A Day in the Life on the Farm
Homemade English Muffins From Making Miracles
Malabar Partha From Zesty South Indian Kitchen|
Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
Purple Kale Paratha (Kale Flatbread) From Cook with Renu
Sourdough Crumpets From A Messy Kitchen