I’ve been experimenting with a new electric griddle my wife had me buy recently, and I was inspired to try to make traditional English Crumpets. I found a recipe at The Spruce Eats that works well, and then (here it comes!) modified it. I’m going to post the less modified version, and then my modifications to make it a shelf-stable mix for the pantry!
You will want a set of at least 4 stainless steel crumpet or English muffin rings to make this. Don’t get cheap aluminum ones. Stainless isn’t that much more, and won’t deform in your cabinets or drawers.
Crumpets
3-½ cups all purpose flour
2 teaspoons sugar
1-1/2 cups warm milk
1-¼ tsp active dry yeast
1-1/2 cups warm water
1 teaspoon salt
1 teaspoon baking powder
Mix together flour, sugar, powdered milk, and yeast. Mix in warm (not boiling) water and milk until batter is thick and smooth. Cover with plastic wrap and allow to rise in a warm, draft-free place until it doubles-1 to 2 hours. Wisk the baking powder and salt into the batter. Heat a griddle to 350-400 degrees, or a heavy bottomed frying pan over medium to medium-high heat. Brush oil onto the griddle or pan bottom, and the inside of your crumpet rings. Fill crumpet rings about half to three-quarters full of the batter and cook for 5 minutes until there are many tiny holes on the surface. Flip crumpet and ring over and continue to cook 2-3 minutes.
To make as a mix, replace the milk with 6 tablespoons of powdered milk and add it to the flour, sugar, and yeast, and increase the water to 2-1/2 cups. I store the baking powder and salt together in a small ziploc bag, and the other ingredients in a large ziploc bag (throwing the small one inside it.)
