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Traditional British Yeasted Crumpets with Honeycomb Holes
The iconic English teatime griddle cake: thick, spongy yeasted cakes cooked in crumpet rings until riddled with thousands of honeycomb holes designed to hold pools of molten melted butter.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
6
- Strong white bread flour300 g
- Lukewarm milk200 ml
- Warm water180 ml
- Active dry yeast7 g
- Granulated sugar1 tsp
- Baking soda dissolved in 2 tbsp warm waterĀ½ tsp
- Butter for greasing rings and serving40 g
- Fine sea salt4 g
Preparation Steps
1
Combine flour and salt. Dissolve yeast and sugar in warm milk and water. Whisk liquid into flour for 2-3 minutes into a smooth thick batter. Cover and ferment in a warm spot for 45 minutes until frothy with bubbles.
2
Gently fold the dissolved baking soda into the fermented batter and rest 10 minutes.
3
Grease a heavy skillet and crumpet rings with butter over medium-low heat. Place rings in pan, fill halfway with batter. Cook for 8-10 minutes undisturbed until thousands of holes burst open and surface looks dry. Slip off rings, flip for 1 minute to lightly color tops, and serve piping hot drenched in butter.
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Nutrition Facts
per servingCalories
240
Protein
6.8g
Carbohydrates
40g
Fat
6g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
