Easy Crumpets

Steps

1. 1.

   Mix The Batter

   Tip both flours into a large bowl with the yeast and sugar on one side and the salt on the other. Warm the milk and water together until it feels just warm on your wrist, not hot. Pour it in and beat with a wooden spoon or whisk for 3 to 4 minutes. It should be smooth, glossy and pourable, like thick cream.

2. 2.

   Let It Rise

   Cover the bowl with a plate or cling film and leave somewhere warm for about 1 hour. The batter will rise, then start to collapse a little, and the top will be covered in bubbles. That is what you want.

3. 3.

   Add The Bicarb

   Dissolve the bicarbonate of soda in the 60 ml warm water. Stir it into the batter until just mixed. It will loosen a bit. Leave it 10 minutes while you heat the pan.

4. 4.

   Prep The Pan And Rings

   Brush the insides of 3 or 4 metal crumpet rings (about 9 cm) generously with oil. Heat a heavy frying pan or flat griddle on low to medium-low, brush with a thin film of oil, and sit the rings in it to warm up for a minute.

5. 5.

   Cook The Easy Crumpets Slowly

   Pour batter into each ring to about 1 cm deep. Within a minute or two small holes appear on top. Cook 8 to 10 minutes, until the whole surface is set and dry and covered in holes. If the bottoms go dark before the top sets, your heat is too high. Turn it down.

6. 6.

   Flip And Finish

   Lift off the rings with tongs (a knife run round the inside helps). Flip the crumpets and cook the tops for 1 minute, just to colour them pale golden. Cool on a rack. Wipe and re-oil the rings between batches.

7. 7.

   Toast And Serve

   Toast them well, until crisp at the edges. Spread with plenty of butter while hot so it melts into the holes. Jam, honey or a slice of cheese all work too.