Description
Crumpet recipe for fluffy, hole-filled crumpets with a crisp base. Perfect for breakfast or brunch. Follow this easy step-by-step guide and bake yours today!
Ingredients
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150g (1 cup) plain all-purpose flour
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200ml (3/4 cup + 1 tbsp) warm water
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1/2 tsp kosher or cooking salt
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1/2 tsp white sugar
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1 tsp baking powder
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1 tsp instant or active dry yeast
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1 tbsp warm water
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2 tbsp melted butter or vegetable oil (for cooking)
Instructions
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Whisk flour, warm water, and salt for 2 minutes (or 1 min with a mixer).
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Dissolve yeast in 1 tbsp warm water.
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Add yeast mixture, sugar, and baking powder to the bowl. Mix well.
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Cover and let rest in a warm place 15–30 min until foamy.
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Grease crumpet rings and heat a buttered skillet over medium-high.
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Pour 1/4 cup batter per ring. Cook until bubbles appear.
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Lower heat and cook until set. Use a skewer to pop any bubbles.
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Remove rings, flip crumpets, and cook for 20–30 seconds.
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Cool on wire rack, golden side down. Enjoy once cooled or the next day.
Notes
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Use greased cookie cutters or tuna cans as crumpet rings.
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A “sizzle test” helps ensure correct pan temperature.
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For thicker crumpets, use a heaped 1/4 cup batter.
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Best texture develops overnight.
Nutrition
- Serving Size: 1 crumpet
- Calories: 134
- Sugar: 1g
- Carbohydrates: 21g
- Protein: 3g