Tea and Crumpets Anyone?

Another British influenced recipe to share.  We've all had the American version of English Muffins, which probably don't taste anything like a traditional muffin.  One day I'll post my recipe for them - they are so good and so worth making from scratch.  But even fewer of us have had a proper "Crumpet" - most likely not even an improper one! 

Crumpets are higher in moisture and have a lovely lightness - even some say a richness that is beyond compare.  They taste as if they contain several eggs, but they contain none.. they are simply marvelous to make and so easy too.  The Crumpets we see today are the Victorian style Crumpets - perfectly round, full of holes and a light chew that is unmistakable.  Back in the darker ages, Crumpets were made on the griddle and were a free-form style.  They are still made today and resemble a pancake more than anything else.  Some call them "Pikelets" and are popular in the Northern regions of the UK. 

Today's Crumpets are made with rings, so therein lies the rub for many bakers... what about rings?  Rings are affordable (less than $10 for a set of four) and if you happen to be like me and prefer home baked English Muffins and Crumpets to store bought, then they are a good investment.  If you plan ahead, you can use other things like cans of tuna, pineapple, etc. with both ends cut out, washed thoroughly.. they do just fine, although they are somewhat taller than a crumpet ring. 

The following method makes about 12 Crumpets.  Some cook only one side, but I like a bit of color on both.  It's up to you, however.  When they are cooled, bag them and either refrigerate or freeze them.  To warm, toast them in the toaster and spread with butter and your favorite jam or preserves.  These are not intended to be split like an English Muffin... remaining whole, and delicious.

English Crumpets
Makes 12

Bread Flour - 2 Cups (lightly spooned in a measuring cup OR 250 grams total weight
All Purpose Flour - 1 2/3 Cups (again spoon it light!) or 230 grams total weight
3/4 tsp Cream of Tartar
2 1/4 Cups Lukewarm water, divided
2 1/4 tsp. Active Dry Yeast
2 tsp salt (or 10 grams)
1/2 tsp baking soda
2/3 Cup lukewarm milk (just warm enough that the chill is removed)

1.  Sift together both flours and cream of tartar into a medum sized bowl.  Stir to combine.  (If you don't have a sifter use a wire mesh strainer, but by all means, do sift!)

2.  In a large measuring cup, measure 1 cup lukewarm water and add 1 packet active dry yeast.  Mix well and let foam for 5 minutes.  Pour this into the flour mixture and add remaining 1 1/4 cups warm water.   Using a wooden spoon, mix vigorously until smooth and creamy - about two minutes.  Cover dough with plastic wrap and find a slight warm and draft free spot to let the dough rise.  It should rise about an hour and just start to collapse into itself.  The dough should be bubbling and making alot of noise!

3.  Add the salt and mix vigorously once again.  Re-cover with plastic wrap and let rest for 30 minutes.  Mix the milk with the baking soda and add milk mixture to dough.  Mix gently at this point.  Your dough should be very wet and drippy.. wetter than a pancake dough.  If not.. add a tablespoon of water if needed.  Just don't make it so wet that it escapes from the rings.  If that happens - sprinkle a TBS of flour over the dough to correct it.

Crumpets on my electric skillet.  Lovely hole structure means
you're on the right track... perfect for holding melted butter!

3.  Start heating your electric griddle to about 350 degrees, or if you're using a cast iron skillet.. about medium heat on the stove.  Spray the inside of your rings with Pam and make sure they are nice and lubricated.  Lightly give your griddle a spray of Pam.. these should not be greasy.. but a little does alot of good!  Add your rings to your heated griddle and using a 1/3 measuring cup.. measure out the dough.

4.  The dough should begin to bubble as soon as it hits the heat of the griddle.  Let these cook for 8 minutes.  Don't move or touch them.  They should start pulling away from the ring and you'll see them begin to dry out on the top.. much like a pancake on the griddle.  The crumpet color on the cooked side should be a golden amber color.  If they cook too fast or you turn them too soon.. the interior can be doughy.

5.  Using a pair of tongs, pinch the top of one of the rings to remove it.  Then, using a spatula, flip them without sliding them across the griddle.  Let them cook on this side for about 2-3 minutes or until starting to turn golden.

Note:  We like our crumpets just golden brown.  Toast them to reheat and to brown further if you like.  You can increase the griddle temperature to 375 if you like them a deep golden brown color if you like.

Either a light amber coloring or a darker color if you prefer.