Description
This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc… I love using crumpets as a base for eggs Benedict. If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!
Ingredients
- ½ cup buttermilk
- 1 cup milk, divided
- 2 teaspoons quick-rising yeast
- 1 ½ teaspoons white sugar
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- cooking spray
Instructions
- In a microwave-safe bowl
- heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture
- stirring once. Let stand until yeast softens and begins to form a creamy foam
- about 10 minutes.
- Combine flour and salt in a large bowl. Add yeast mixture and stir to combine
- forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
- Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
- Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 hr 40 mins
Servings: 4