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Memories from an early breakfast! Tea & British crumpets made by me.⁠ ⁠ From the…

1 min read

Memories from an early breakfast! Tea & British crumpets made by me.⁠

From the moment I read about crumpets, I knew I needed to try them. There was something about that very puffy, fluffy dough that says try me! oh and I was right! I love them! I even told a friend that now I prefer crumpets to scones (very shocking).⁠

This recipe is an adaptation of Gary Rhodes’s recipe in his Modern British Classics book, it makes six crumpets.⁠


Ingredients:⁠
150g Strong Bread Flour (if you don’t have this you can use Plain/all-purpose flour.⁠
200ml warm water⁠
1/2 tsp salt⁠
1/2 tsp sugar⁠
1 tsp active dried yeast⁠
1 tsp baking powder⁠

Method:⁠
Crumpets need to be perfectly round, for that you can use a cooking ring, like the ones for making burgers, or even a round cookie cutter. Just remember to butter them before pouring the batter.⁠

In a small bowl, mix the sugar, dried yeast, and a bit of water and let it work for about five minutes. In the meantime, combine flour, baking powder, salt, and water. Then incorporate the yeast mixture. Slightly knead until you have a soft dough. Let it rise for two hours.⁠

Cook the crumpets on low heat, they need to cook through to the top so that you can flip them. This needs to happen before the bottom is overcooked.⁠


Note: Serve with butter, marmalade.⁠

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