On a cold morning or a cold evening there is nothing nicer than a hot buttered crumpet! Well actually there is………a homemade hot buttered crumpet!
Now not sure how to make these little beasts Becksie did a little bit of research and after viewing about 15 recipes has come up with her own version of a crumpet recipe! We decided to make 30 and freeze them in the hope that when Ian stumbles downstairs in the morning he can pop one or two in the toaster, add butter and away he goes! So here’s what we did:
In a very large bowl weigh out 500 grams of plain flour! Add 3/4 of a teaspoon of cream of tartar and 1 teaspoon of salt.
In a separate jug get 500mls of hotish water (hotter than warm cooler than hot)! Add 2 teaspoons of yeast (we used the dry sort you use for bread making) and a teaspoon of sugar!Mix until the yeast is dissolved.
Add the water to the flour mixture! Mix it really well – you may need to add a little more hottish water as the mixture shouldn’t be a dough more of a batter!
Heat a heavy bottomed frying pan or skillet and grease slightly!
Now at this point Becksie tried to be cocky and make round ones as shown however as the batter was quite thick the bottom was burning before the top was cooked!
Change of pan to use the one we use for pancakes and simply make as one does drop scones!
A dollop of batter – cook on one side until little holes appear and the batter looks cooked and then flip over for a further 30 seconds. The result – bigger flatter crumpets which could also be called pikelets – either way yummy!
So 30 crumpets (well nearly) were cooled and are now in the freezer on a flat tray. When they are frozen we will take them off the tray and place in a freezer bag to be enjoyed one or three at a time!