Englishscottish Crumpets Recipes

Steps:

• Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
• Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
• Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
• Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

Steps:

• 1. In a large bowl, whisk the sugar and egg until thickened and pale in color. Stir in 2/3 cup of the milk until well blended.
• 2. Add the flour, salt, and cream of tartar and blend until smooth.
• 3. Mix the baking soda with the remaining milk and stir into the mixture.
• 4. Heat a greased griddle or heavy, large skillet. Add large spoonfuls of the batter and cook over medium heat until golden brown on the bottom and bubbles are forming and bursting on top, much like pancakes.
• 5. Turn and cook the other side; transfer to paper towels until all are cooked. Serve with butter and/or the jam of your choice.

Steps:

• Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
• Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
• Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
• Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
• Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

Steps:

• Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
• Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
• Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
• Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
• Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
• Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
• Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
• Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this.
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.

Steps:

• In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.
• Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.
• Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
• Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

Steps:

• Heat the grill to the highest setting. Spread the bacon and sausages (cut side down) out on two baking trays and grill for 10 mins, turning the bacon halfway until cooked through and turning crispy.
• Meanwhile heat the beans in a pan over a low heat. Add the Tabasco, Worcestershire sauce and paprika, stir in ½ the butter and season. Leave to bubble away.
• Fry the eggs in the oil and remaining butter, basting from time to time until the whites are set and yolks runny. Sprinkle with sea salt if you like.
• Grill the crumpets. Divide the bacon, sausages and beans between 3 of the crumpets, top each with a fried egg, then spread your choice of sauce (if using) on the lid of your crumpet sandwich. Shut together and serve.

Steps:

• Place flour, sugar, baking powder, and salt in a bowl and mix well.
• Beat milk, eggs, and melted butter together in another bowl; stir into the flour mixture with a few strokes. Handle dough as little as possible.
• Scrape the dough out onto a generously floured surface. Dip your fingers in flour and pat dough into a circle about 1/2-inch thick. Cut into 4-inch rounds to form the scrumpets.
• Melt butter in a large frying pan over medium-high heat. Frying pan should be greased very lightly, preferably with butter. Fill pan with some scrumpets and immediately reduce heat to medium. Cook for 5 minutes. Turn, lower the heat, and cook for 5 minutes more. Cook remaining scrumpets and serve warm.