Title: Olde English Inn Ltd.'s English Crumpets
Categories: Bread Restaurant
Yield: 12 Servings

2	c	Milk
1/2	c	Butter
1	pk	Active dry yeast
1	ts	Sugar
1/2	c	Lukewarm water
3	c	(To 4) all purpose flour
3/4	ts	Soda
1	tb	Hot water

Scald milk and butter. Cool to lukewarm.

Dissolve yeast and sugar in lukewarm water and add to milk and butter mixture. Let yeast foam for 10 minutes.

Beat in enough of the flour to make a soft dough, just a little heavier than a cake batter. Cover, Let rise in a warm place until light and full of bubbles.

Mix baking soda and hot water and add to batter. Beat well with a wooden spoon. Let rise until double in bulk.

Spoon batter, 1/4-inch deep into 3-inch crumpet rings on a buttered hot griddle. Cook until very dry and bubbly on top. Remove rings. Turn crumpets to brown on other side. split and serve with butter or jam.

NOTE: Without crumpet rings, spoon batter, 1/2 cup at a time, onto hot griddle. Crumpets will not be as uniform in size but will taste the same. Or bake in buttered muffin pans in 450 degree F oven 10 to 12 minutes.

Bon Appetit Magazine, April 1977

previous

next