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Crumpets
Crumpets are better known here in the US as English Muffins and are wonderful with devonshire cream or jam and butter.
Yields: 15 crumpets
Ingredients:
- 1-1/2 cup milk
- 2 tsp. honey
- 3 cup all purpose flour
- 1/2 tsp. baking soda
- 1 cup water
- 1 pkg. active dry yeast
- 1 tsp. salt
- 2 tbsp. melted butter
In 1 quart suacepan, heat milk and 3/4 cup water to boiling; pour mixture into a large bowl and cool to 105 to 115 degrees. Add honey and yeast; let stand 5 minutes. With wooden spoon, beat flour and salt into milk mixture until well combined. Cover bowl with clean cloth; let batter rise in warm place for about 1 hour.
In a measuring cup or small bowl, stir together the remaining 1/4 cup water and baking soda; beat into batter. Let batter rest, covered, 5 minutes.
In large skillet or on griddle, place four 4-inch Crumpet or English Muffin rings. Brush skillet and rings with melted butter. Heat skillet and rings over medium-high heat. When skillet is hot, place 1/4 cup batter into each ring and cook 2 to 3 minutes or until crumpets are dotted with holes and hold their shape. Carefully remove the rings and cook crumpets 1 minute longer until lightly browned. With metal spatula, turn crumpets over and lightly brown other side - about 2 minutes. Remove to serving basket or plate and cover to keep warm. repeat to use rest of batter, greasing and heating the rings before adding the batter. Always put batter in heated rings or it will stick.
Crumpets freeze well. To serve, thaw and toast on both sides.
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Milford, IN 46542
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