Most people are familiar with the phrase, "Tea and Crumpets". Crumpets are simply scones with holes in them (similar to an English muffin) that are served at afternoon tea parties. Here are the five steps you will need to take to make them.
Crumpets are best served right from the pan. You will need a cup each of water and milk, 4 1/2 cups of bread flour, 1 teaspoon of salt and 1 tablespoon of active dry yeast to make the batter; as well as crumpet rings or egg rings, cast iron griddle and an assortment of mixing bowls, wire whisk and wooden spoons.
Place the water and milk in a saucepan and mix well with a wire whisk. Heat until just warm while stirring constantly. It is important not to overheat the mixture or it can cause the yeast not to rise.
Add the yeast to a small amount of the warm liquid and mix well with a wooden spoon or rubber spatula. Smooth out any clumps of yeast, adding more liquid as needed.
Mix the flour and salt in a large bowl and make a well in the center. Pour in the yeast mixture and the remaining warm liquid, stirring well until it has the consistency of pancake batter. Add more warm liquid if needed. Cover with plastic wrap and let rise in a warm place until the mixture is almost double in size.
Heat a lightly greased cast iron griddle and place greased crumpet or egg rings on top. Spoon in the crumpet batter until half way to the top of the rings. Cook until bubbles form on the top, and then remove the rings and cook for several additional minutes until brown on the underside and the crumpets are firm. Served hot with butter, Devonshire cream and strawberry preserves.
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