I can get 10-12 crumpets from this recipe, using just under ½ c. of batter per crumpet ring.  Because I use whole flour instead of white, a little more water may be needed.

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 (or substitute ¾ tsp. stevia)
12 oz / 350 ml finger-warm water (approximate)
1 tsp salt
1 tsp baking powder
Oil for cooking (peanut oil works well)

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 salt 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.


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