Crumpet Recipe - Great British Chefs

Step 1

Put the flour in a large bowl. Break up the yeast on top and rub into the flour using the flats of your hands – as if you were washing your hand

Step 2

Add the milk and honey and mix together to form a thick batter

Step 3

Cover with a baking cloth or large freezer bag and allow to rest for at least 30 minutes until the batter bubbles up

Step 4

Warm the water, salt and vinegar in a small pan then remove from the heat, stir into the batter and mix gently. Leave to rest, covered as before, for a further 20–30 minutes

Step 5

Cook the crumpets in batches. Grease the rings and coat the base of the pan well with vegetable oil. Put the rings into the pan and place over a low–medium heat – you want the oil in the pan to be hot, but not sizzling

Step 6

Use a ladle to fill each ring to just below the rim; cook for 10–12 minutes until the crumpets are light golden underneath but still quite white on top

Step 7

Leave to cool and then toast them before eating with butter