A bit of crumpet

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Ok ok, did you really think I was going to make it the whole week without sneaking in a little treat?

These really aren’t that bad, especially if you limit yourself to just 1 or 2 drizzled with honey and skip the butter…but you know how I feel about butter right?

But seriously, how cool are these.  I made my own freakin’ crumpets…yeah I did!  The Dr was seriously impressed and I acted like it was no biggie, but really inside I was totally raising the roof, thinking I was a bit of alright  – making those holes appear was like magic…oooh.

While I was making these I wondered how they originated – enter the history lesson.  They apparently were an Anglo-Saxon invention and were originally hard pancakes cooked on a griddle and then in the Victorian era, yeast and baking powder was added to create the characteristic holes that we associate crumpets with today.  The origination of the name crumpet is not exactly known but may have references to being a crumpled cake or have Celtic origins relating to a Breton word for ‘thin, flat cake’ krampoez or the Welsh crempog/crempot which is a type of pancake.

The fact that amused me the most and I’m probably the last to know but in the UK ‘crumpet’ is used as a term for a hot chick i.e. “she’s a bit of crumpet”.  However although it used to be used as a term of endearment it now has a bit of a negative connotation…shame, it’s kinda cute.

The recipe I used was really the only one I could find that didn’t require resting the batter for at least 2 hours – yes I am after instant gratification especially for breakfast.  The crumpets were a little on the doughy side and I’m not sure if that’s due to the recipe or that I undercooked them but overall they were delicious and worth giving a crack as they were pretty scrumptious and quick to make.


Adapted from a recipe on the Gourmet Traveller website

Makes 10-12 crumpets

What you need:Watch Full Movie Online Streaming Online and Download

  • 300 gms (2 cups) plain flour
  • 3/4 tsp dried yeast
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1/2 tsp bicarb of soda
  • 400 ml lukewarm water
  • butter to grease rings and pan (I used a mixture of egg rings and cookie cutters and I think the egg rings worked the best)

What to do:

Sift the flour, dried yeast, baking powder, sugar and bicarb of soda into a bowl

Add the water and whisk until combined

Grease the egg rings/cookie cutters with butter and add a knob of butter to the pan

Pour 2 generous tbsp of batter into the rings and cook for about 10 mins on medium-high heat.  After 10 mins the holes should have appeared on the crumpets and you can now cover with a lid and cook for another 1-2 mins to finish cooking the top of the crumpets.

Remove rings with tongs and you’re done!

You can either eat them hot off the pan or toast them which we did and serve with honey with or without butter.

They keep well in the fridge for a couple of days.

Note:  If you’re crumpets aren’t showing holes then the batter is too thick and you need to add a little water to thin it down.  Alternatively if the batter is seeping a lot through the bottom of the rings then add a touch more flour to thicken the batter.

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