The first time I made these I used egg rings; it was difficult not to overfill them, and they were a bit too small in diameter. Because I also used whole flour instead of white, the batter was rather thick, and I should have added more water.
12 oz / 350 ml semi-skim milk, warmed but not boiling
1 lb / 450 g all purpose or plain flour (I used whole grain plain flour)
⅛ oz / 5 g dried yeast
2 tsp sugar
12 oz / 350 ml finger-warm water (approximate)
1 tsp salt
1 tsp baking powder
Oil for cooking
Whisk together the milk, flour, yeast, and sugar. Once combined, add half the water and beat into the batter; continue to add more water until the batter is thick and smooth, about the consistency of thick cream. Cover with cling wrap and leave in a warm, draft free place until foaming – about 1-2 hours.
Whisk the sale and baking powder into the batter, then heat a heavy frying pan on the stove to hot but not smoking.
Wipe the pan surface with a light film of oil; also oil the inside of crumpet or pastry rings. Place a few rings evenly throughout the heated pan and fill just below the top with batter. Cook 5 minutes; there should be many tiny holes on the surface and the crumpets should be setting. Flip the crumpets over and cook another 2-3 minutes.
Cool on a wire rack and release from the crumpet rings.
Note: If the batter seeps from under the ring it is too thin; whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick; add more water.