I have always loved packaged crumpets, but if you look closely you will notice that they are full of unpronounceable ingredients. I don’t like those – I like simple, clean and easy to read.
I decided to make my own……
When I started to look into crumpets I found that a lot of the recipes are from ‘serious’ bakers, meaning that everything is weighed. This is the best way to make breads without question, but people without scales deserve nice pastries and breads too, so I worked on the recipe and converted it to commonly found measurements.
The result? With a little butter it’s one of the best things I’ve ever eaten. They are waaaaaay better than the store bought version. IMO, right up there with Indonesian Roti. The crumpet may well be the best thing that England ever gave to the world, and there should be a statue for whomever made the first one.
The crumpet is basically a yeasted pancake. The batter is like a thin pancake batter, but the yeast causes it to rise more and gives more bubbles in the dough. In this way it’s similar to another great simple bread, Naan. And as with any bread you can create variations simply using different wet ingredients such as buttermilk or yogurt.
One thing – you have to get the heat right. Too low, and it won’t crisp. Too high, and it will burn. This is a relationship between you and your stove. Experiment.