Making Classic Griddle Crumpets
A proper crumpet should have a crisp, golden bottom and a soft, airy top riddled with craters. Making them at home is a lesson in timing; the batter needs to sit until it is actively fermenting before it ever touches the heat.
The batter must move
If your batter is too thick, the holes won't form; if it's too thin, the structure collapses. Aim for the consistency of heavy cream.
- large mixing bowl
- heavy-bottomed cast iron skillet or griddle
- metal crumpet rings or round cookie cutters
- ladle
What goes in.
- 300gstrong white bread flour
- 200mlwarm milk
- 200mlwarm water
- 7gfast-action dried yeast
- 1 tspcaster sugar
- 1 tspfine sea salt
- 1/2 tspbicarbonate of soda dissolved in 1 tbsp warm water
Mastering the Ferment
The soda addition is your catalyst. Once whisked in, the batter will froth significantly; this is the moment you must start cooking to capture that gas in the crumb.
The method.
Activate the yeast
Whisk the warm milk, water, sugar, and yeast in a bowl. Let it sit for 5 minutes until it looks frothy on the surface.
Mix the batter
Add the flour and salt. Beat vigorously with a wooden spoon for 3 minutes until the batter is smooth and elastic. Cover with a damp cloth and leave in a warm spot for 90 minutes.
Add the soda
Whisk the dissolved bicarbonate of soda into the batter. It will thicken and bubble up immediately. Let it rest for another 15 minutes.
Heat the griddle
Place your skillet over medium-low heat. Brush the inside of your rings and the pan surface with a thin layer of oil.
Fill the rings
Ladle the batter into the rings until they are about 1cm deep. Cook for 6 to 8 minutes. You will see bubbles rise to the surface and pop.
Finish
Once the surface looks dry and the holes are set, remove the rings. Flip the crumpets for 30 seconds to lightly brown the tops.
Other turns to take.
Sourdough Crumpets
Replace the yeast and water/milk mix with 200g of active sourdough starter and adjust liquid levels to maintain the cream-like consistency.
When it doesn't go to plan.
Test your pan heat with a tiny drop of batter; if it burns immediately, it is too hot.
Keep the heat steady; if the bottom browns before the holes set, lower the flame.
Crumpets are best toasted the next day once they have dried out slightly.
The ones that keep coming up.
Why didn't my crumpets get holes?
The batter was likely too thick or the fermentation didn't produce enough gas. Ensure your yeast is active and the soda is fresh.
Do I really need the rings?
Yes. The rings hold the batter in shape while the bubbles set. Without them, the batter will spread into a pancake shape.