• 230 grams (2 cups) bread flour
  • 230 grams (1 2/3 cups) all-purpose flour
  • 2 tsp instant yeast
  • 2 1/2 cups milk, lukewarm
  • 3/4 tsp salt
  • 2/3 cup water, lukewarm
  • 1/2 tsp baking soda


  1. In a large bowl, stir together the flours and yeast.
  2. Add the milk and mix to a thick batter. Beat 2 minutes until batter is stringy.
  3. Cover and let rise until the batter doubles and falls again, about 1 1/2 hours.
  4. Beat in the salt, then let rest 20 minutes.
  5. Heat a griddle to 375 °F, and grease it and crumpet rings.
  6. Dissolve the baking soda in the water, then stir gently into the flour mixture.
  7. Place the crumpet rings on the griddle, and pour about 1/3 cup of batter into each, to fill them half way. Crumpets should immediately form holes on the surface; add small amounts of water to the remaining batter if not.
  8. Bake until the top no longer looks wet, about 3 minutes. Remove the rings, then flip the crumpets and bake another 2 minutes. Crumpets should be pale golden on both sides, and about 3/4 inch thick.
  9. Repeat baking process until all the batter is used up.
Serve hot or toasted with butter and jam spread over the top.

Storage Instructions

Freeze in a freezer bag. Thaw in the toaster to serve.


Dish Types: