These crumpets do not taste quite the same as shop bought ones however they have very little sugar and no chemicals or preservatives added!
Mine were a bit thin as I did not realise till I was half way through making them, that I only had egg rings that were not deep enough. It didn't make any difference to the taste - they were still yummy, just thinner than a shop bought crumpet, and I therefore had way too much mixture!
They would make a great snack for kids, and great for lunch boxes as well.
Preparation Time: 15 minutes plus proofing, cooling time
Cooking Time: 35 minutes
Serves: About 20 crumpets but less if you use correct rings
Ingredients 800 ml milk
40 g butter
2 tsp sugar
1 sachet dried yeast
500 g plain flour
1 tsp bicarb soda
Heat the milk and butter over a low heat until the butter is melted, and leave until it is lukewarm.
Mix the yeast and sugar in a small bowl, and add 200 ml of the milk mixture.
Stir to dissolve, and then put in a warm place until it sort of foams - this takes about 5 minutes.
Mix the flour and a pinch of salt in a large bowl, and make a well in the middle.
Add the yeast mixture, stirring slightly to mix some flour into it.
Add the rest of the milk mixture, stir until it is smooth and well mixed.
Cover with a tea towel and stand it in a warm place until it becomes foamy -about 1½ hours depending on the temperature (If it is really cold weather, I turn on the oven and then turn it off and let it cool a bit before putting it in.)
Batter will be thin unlike a bread mixture
Dissolve the bicarb of soda in 50 ml of warm water, and add to the batter - mix to combine.
Cover and stand until it is frothing (about 30 minutes).
Heat a frying pan and use either a little butter, or as I did, some baking paper. Butter probably works better however I was trying to save on washing up!
Put the buttered rings, which should be about 10 cm in diameter by about 2.5 cm deep (depth is the important one), in the pan and fill each about 2/3 full with the mixture.
Cook until the mixture bubbles and small holes appear on the surface and a skin forms on the top - this should take about 5 minutes.
Carefully remove the rings, turn the crumpets and cook for a short time on the other side, but only about a minute should do.
You MAY have to thin the mixture with a bit of milk as you go, and keep repeating till all the batter is used.
You can have them as a savoury snack, or sweet and I had two for lunch with one savoury and one thick butter and a bit of jam.
Savoury or sweet
They are also good to heat up slightly and eat for several days, and I had so many that I also froze some in packs of two.
They were not the same as bought ones and Im sure the ones they made on British Bake were "normal" looking ones - mine were yummy, just not the normal crumpet taste!
AND I had two goes at trying to get it right - i should have called them CRUMPLETS -mixture crumpet and pikelet!