This recipe on How to Make Homemade Crumpets was hand written inside Mum’s recipe book – so I’m not sure whose it is! But they are so good with slathers of butter and golden syrup! Once you make homemade crumpets – you will never go back to the shop bought variety…. yes homemade crumpets take a bit longer to make – but they are so worth it.
Use egg rings well greased with canola oil to make perfect little circles of yeasty love! Oh that sounded gross. Sorry…
Make sure you allow that full hour for the yeast to rise…. so this recipe would probably be a good Sunday morning special breakfast in bed type recipe to make…
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How to Make Homemade Crumpets
6
servings1
hour10
minutes5
minutes150
kcal1
hour15
minutesSoft and spongy crumpets cooked on a griddle, perfect for butter and jam.
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Ingredients
5 g Yeast
1 cup Plain Flour
1 tsp Salt
2 tbsp Butter
2 cups Water warm
Directions
- In a bowl or jug, mix the yeast with a few tablespoons of the warm water, stir until the yeast is dissolved and leave for about five minutes.
- In a separate bowl, add the salt and sift in the flour. Whisk about 2/3 of the remaining water into the flour, then add the yeast mixture.
- Cover and leave in a warm place until the mixture doubles (about an hour). The mixture should be quite thick but pour quite easily. Add more water if you think it is required.
- Heat a frypan pan gently and spray with canola oil.
- Using egg rings – grease each lightly with canola spray – put the rings into the pan and pour in enough batter to fill each ring about 1/2 full.
- Cook on a low heat for about 4 minutes or until small holes appear and the tops of the crumpets appears to be ‘pasty’.
- Take off the rings and flip the crumpet to brown on the top (about one minute).
- Butter lightly and serve your Homemade Crumpets – lovely with Golden Syrup or Jam. Makes about 6 crumpets.
Notes
- Homemade Crumpets are best eaten fresh and hot. Not suitable for freezing.
Responses to “How to Make Homemade Crumpets”
After cooking them, I simmered 1/4cup butter and a few tablespoons of honey in a pan and popped each crumpet in for 30 secs and then let stand on a paper towel. The butter and honey soaked right in to the crumpets and they were delicious! So light and fluffy, the shop ones taste like fake yuck compared to these 🙂
I just made these and they are fantastic !! I used wholemeal flour
By any chance does anyone have a recipe for the without yeast? Middle child has an allergy (along with a bazillion others lol)
U could try Google for the recipe without yeast
Hi Chelle B – The yeast is what creates the bubbles in the crumpet. 🙁
has anyone tried to make these gluten free?
Not yet Kristin but I have made GF packet crumpets and they turned out great. Will have to try these GF as well.