I made crumpets today.
Here they are in the pan (slowly!) doing their thing
Toasted, and slathered in honey...yum!Crumpets (adapted from The NZ Bread Book by Simon and Alison Holst)
1 1/2 c hot water
1 c milk
1 tbsp granulated yeast (I used instant)
1 tsp sugar
2 c flour
1 tsp salt
Whisk together all ingredients (in the order given) until well combined, stir vigourously for a few minutes. Cover with plastic wrap and leave to stand in a warm place until the mixture is bubbly and doubled in size, this will take about 30 minutes or so. Don't stir once it has risen or it will knock the air bubbles out.
Heat a pan on a very low heat, and spray the base, also the insides of a few egg rings (or I have successfully used smoked fish tins with both ends taken off). Cook very slowly until bubbles form and pop, and the top of the crumpet dries out, this takes ages, about 4 minutes, then flip over and cook the other side for a minute or two until golden brown. Toast and enjoy. Makes loads, think I made about 16.
