Buttermilk Crumpets Recipes

BUTTERMILK CRUMPETS

Steps:

• Whisk Flour, Yeast & Sugar together.
• Combine Buttermilk, Butter, Salt & Honey.
• Fold the wet ingredients into the dry until just combined. (Don't over-mix! It will make your batter flat and dense.)
• Allow the batter to rise for at least an hour.
• Scoop roughly 1/4 Cup of batter into lightly oiled silicon cupcake tins or ring molds placed on an oiled baking pan or silicon baking sheet. (So many options, basically you want to choose something that will help the crumpets hold their shape, one recipe ever recommended using mason jar lids.)
• Bake at 300 degrees for 25-30 minutes, until batter is cooked thru and firm. The tops will be lightly browned.
• Cut in half, top with Butter and Honey, or Jam, or Syrup, or Nutella, or Chocolate Sauce, or.... anything at all that sounds delicious.

CRUMPETS

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.