This is the third post on breakfast featuring yummy home made treats which taste so much nicer knowing you have made them yourself, plus you can feel pretty virtuous too!
I have made crumpets a few times before, but this time I was keen to incorporate buttermilk from the wonderful Pepe Saya, maker of all kinds of delicious dairy products. I didn’t know how buttermilk would go in the recipe, but figured it could only add to the flavour. Which it did.
This recipe owes a lot to a version I found while searching the internet, from this wonderful blog. http://www.kulinaryadventuresofkath.com/theblog/2017/7/7/buttermilk-crumpets-homemade-butter
I have tweaked here and there to suit my version of these delicious crumpets.
250g strong white flour
9g fast action yeast
55ml tepid water
275ml buttermilk at room temperature
1tsp caster sugar
1/2 tsp bicarbonate of soda
50ml warm water
Butter for greasing and cooking
Put the flour and yeast into a large bowl. Measure the water and buttermilk and combine with the sugar. Add this mixture to the flour/yeast and stir to combine.
Cover the bowl with cling wrap or my favourite – a plastic shower cap, the kind you get in the toiletries provided in hotels. I collect a heap of them for all my bread, yeast pastries and crumpet making! Leave to rise until the mixture has almost doubled in size and has lots of bubbles.
At this point turn on your hot plate and heat a large heavy bottomed frying pan or griddle pan. You will need to cook the crumpets in metal crumpet rings, but egg rings will do too. Grease whatever rings you are using with melted butter.
Mix the bicarbonate of soda with the water, then stir into the batter.
Melt a small knob of butter in the pan. You don’t need too much – be prepared to pour some out – you don’t want the crumpets to swim in the butter.
Place 2-3 rings in the pan, depending on the size of your rings and the pan. Spoon in enough mixture to fill about ½ to ¾ of each ring. Cook on a medium heat until bubbles then small holes appear on the tops. This should take about 3-5 minutes. Then flip the crumpets over, easing the crumpets out of the rings. Cook on the other sides for a couple of minutes until the bottoms are brown.
Remove from the pan, keep warm to eat straight away. Or cool to room temperature and then freeze. They freeze really well – defrost in the fridge, then toast before serving.
Re-grease the crumpet rings and cook the crumpets using the rest of the batter.
I served the crumpets with butter and lots of beautiful Beechwood honey! Yummy!