Description
James Martin’s Crumpets are light and airy griddle cakes made from a yeast-based batter. These crumpets are cooked slowly on a stovetop, allowing the signature holes to form on the surface. They’re delicious when served warm with butter, jam, or honey.
Ingredients
- Plain flour – 250g, for the batter base.
- Milk – 300ml, warmed, to activate the yeast.
- Water – 150ml, warm, for the batter consistency.
- Dried yeast – 1 teaspoon, for leavening.
- Caster sugar – 1 teaspoon, to feed the yeast.
- Baking powder – 1 teaspoon, for extra rise.
- Salt – ½ teaspoon, for flavor.
- Butter – For greasing and serving.
Instructions
Step 1: Prepare the Yeast Mixture
- In a mixing bowl, combine the warm milk, water, yeast, and sugar. Stir well and let it sit for 5–10 minutes until frothy, indicating the yeast is activated.
Step 2: Make the Batter
- In a separate bowl, mix the plain flour and salt.
- Gradually whisk the frothy yeast mixture into the flour until a smooth batter forms.
- Cover the bowl with a clean cloth and let the batter rest for 1 hour in a warm place, allowing it to rise and become bubbly.
Step 3: Add the Baking Powder
- Stir the baking powder into the risen batter. The mixture should be thick but pourable; adjust with a little water if necessary.
Step 4: Heat the Pan and Grease the Rings
- Heat a frying pan or griddle over medium-low heat. Grease the pan and the inside of the crumpet rings with butter.
Step 5: Cook the Crumpets
- Place the greased crumpet rings on the pan. Pour the batter into the rings, filling each about halfway.
- Cook gently for 5–7 minutes, until the surface is set and bubbles form holes.
- Remove the rings carefully, then flip the crumpets and cook for 1–2 minutes on the other side until lightly golden.
Step 6: Serve Warm
- Serve the crumpets warm, topped with butter, jam, honey, or any spread of your choice.