Last year I enjoyed some amazing crumpets at an awesome cafe in Wellington New Zealand (hola Loretta). Served with coconut yoghurt and passionfruit curd, these light, fluffy and flavourful wonders brought me right back to childhood weekends where piping-hot crumpets were smothered in excessive quantities of butter and honey. Inspired to make my own crumpets from scratch at home, I gave it a bash a few weeks later.
It was a time-consuming and complex recipe, requiring the batter to be made a day in advance to give it enough time to rest. There was a lot of kneading, resting and repeating, and the results were rather devastating – unpleasantly dense crumpets that were uncomfortably chewy, overly yeasty and way too salty.
My crumpet career in tatters, I put the recipe in the too-hard-basket and carried on with life until stumbling across a recipe recently that made the bold claim of perfect crumpets in under 35 minutes. Sold. It’s a simple process that pays huge dividends in the form of texturally sound and super tasty crumpets, which are just begging to be smothered in that winning combination of butter and honey.
In a large bowl, sift together 2 cups of plain flour, 1 teaspoon of dried yeast, 1 tablespoon of baking powder, 1/2 a teaspoon of sugar, and 1/2 a teaspoon of bicarbonate soda. Make a well in the center and pour in 400ml of warm water, and whisk together until the batter is nice and smooth.
Grease up a large frying pan and a couple of metal rings using butter or coconut oil (I use these 8.5cm rings), then fill each ring with 2 tablespoons of batter. Cook for about 5 minutes, or until those classic holes appear on the tops of the crumpets, the flip and lightly toast the other side. Repeat with the rest of the batter.
This quantity will make 8 crumpets in total, and they’ll keep for a few days in the fridge (just pop them into the toaster before eating). Perfect for breakfast, or afternoon tea with a lovely pot of English Breakfast and the paper.
Recipe adapted from Gourmet Traveller.