Crumpets
There used to be an English bakery in San Francisco, across from Golden Gate Park, that had the best crumpets. I would have them shipped. They went out of business and I was lucky enough to find a recipe that equals them.
1/2 cup milk
1/2 cup boiling water
1 package yeast
1 teaspoon sugar
1 1/2 teaspoon salt
1 3/4 cup flour
1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water
Combine milk, water, and sugar. Cool to lukewarm.
Add the yeast and let stand for 10 minutes.
Beat by hand.
Let rise until double and bubbly.
Add soda, dissolved in hot water and beat again.
Let rise again.
Grease 8 crumpet rings.
Heat griddle, medium heat.
Place rings on griddle, pour batter into rings to about half full.
Cook until crumpets rise to the top, and the tops are full of breaking bubbles. By this time the bottoms should be lightly browned. Remove rings, (I use tongs.) Turn and lightly brown the other side.
Toast to serve. Great with any jams, some jelly and best topped with Lemon Curd.
|
|
member logon
