Crumpet

You can't beat a hot buttered crumpet in the morning.  Whilst Mr. Warburtons makes exceedingly good ready-made varieties homemade ones are even more doughy and unctuous!


Ingredients
230g strong white plain flour
1tsp dried yeast
230ml semi-skimmed milk, warmed but not boiling
150ml finger-warm water (approx)
0.5 tsp Salt
1tsp baking powder

Vegetable oil for cooking

Method
Sift together the flour, baking powder and salt in a large bowl. Gradually add the milk, then the yeast, followed by the water. Whisk vigorously unitl reaches the consistency of double cream, adding more water if it's too thick. Cover with cling film and leave to rest in a warm room temperture until the mixture has expanded and bubbles have formed in it - at least an hour.

Heat a heavy based frying pan to a medium heat. Dampen kitchen paper with a little oil and grease the base of the pan and a 8cm pastry ring.

Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Gently fry until the top is no longer wet and many holes appear. Flip the crumpet over and cook for another minute to colour the top. 

Using a knife carefully turn out from the rings onto a wire rack to cool. 

Repeat with the remaining batter until used up. 


Reheat in a toaster or under the grill before serving.  Serve with lots of butter.