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Makes about 20.
By Dennis W. Viau; modified from several recipes.

Best known as an unsweetened British cake to be enjoyed with tea, crumpets are yeast-raised breads similar in shape to English muffins. They are made with a batter poured into rings heated on a griddle or skillet and baked on one side. The bottom is lightly browned; the top is riddled with little holes. They are toasted whole and typically spread with butter and jam for serving.


2¼ cups (532ml) warm water (105°F/41°C)
1 packet (sachet) active dry yeast (about 2 teaspoons)
3½ cups (500g/18oz.) bread flour
1½ teaspoons salt
¾ teaspoon sugar
½ teaspoon baking soda
¾ cup (175ml) cold water


In a large bowl, combine the warm water, yeast, flour, salt, and sugar. Mix to form a thick batter. Cover with plastic wrap and let rise in a warm place until doubled, 1 to 1½ hours.

Dissolve the baking soda in the cold water. Add to the flour mixture and stir until smooth.

Grease the crumpet rings and a griddle or large skillet. Heat over medium-low flame. Using a ladle or disher (ice cream scoop) drop portions of batter into each ring to fill about halfway.

Cook on the griddle until the top of each crumpet develops bubbles that break through the surface and the batter on top begins to set and look dry, 10 to 15 minutes. Remove the ring and transfer the crumpets to a cooling rack. If desired, arrange the crumpets on a baking sheet and place beneath a broiler to lightly brown.

Transfer to a wire rack. Serve warm or toasted with butter and jam


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