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CRUMPETS




Source of Recipe


My files


List of Ingredients




1 cup (250 ml) milk
4 Tablespoons (60 ml) (½ stick) unsalted butter
½ cup (125 ml) water
2 pkg. (approx. 1 ml or ¼ oz each)active dry yeast
2 teaspoons (10 ml) sugar
3 1/3 cups (830 ml) flour
1½ teaspoons (7 ml) salt
1 teaspoon (5 ml) baking soda dissolved in 6 Tablespoons (90 ml) warm water
Butter and marmalade, if desired


Recipe



In small saucepan, scald milk with butter. Pour mixture into large bowl and add water; cool to lukewarm. Add yeast and sugar; stir until dissolved. Let mixture stand about 15 to 20 minutes, until foamy. With wooden spoon, stir in flour and salt, scraping sides of bowl, until a thick dough is formed. Cover loosely and let stand in warm place until doubled in bulk, about one hour. Stir in baking soda mixture until well combined. Grease 3-inch muffin rings (or use 7oz. tins, such as tuna tins, well washed, with tops and bottoms removed) and arrange them in greased heavy skillet. Heat skillet and rings over moderate heat. Spoon 1/4 cup of the batter into each ring, spreading batter out to the edges of ring with fingers or spatula. Cook crumpets about two minutes, until golden brown on one side. Release rings with tip of knife and lift off crumpets. Turn crumpets and cook on other side about three minutes, until golden brown. Continue to make crumpets in same manner with remaining batter. Serve warm at once, or if desired, split, toast and serve with butter and marmalade. Makes about 18 crumpets.