Crumpets are a great way to change up and try something new for your breakfast. It can be an alternative to your bread. It is soft and spongy. It’ll be a great way to start your day.
Crumpets were first made in the year 1382. At that time, it was called “crompid cake.” Later on, in the 17th century, it got the name crumpet. This soft and spongy cake is most popular in the United Kingdom.
To make crumpets, add dried yeast, warm milk, white flour, caster sugar, and bicarbonate of soda in a bowl. Mix all the ingredients to prepare the batter for the crumpets.
Melt butter in a pan and place ring molds in it. Pour the batter into the molds and cook them from both sides until brown and chewy.
If the crumpet batter seeps out from under the ring into the pan, it means the batter is too thin. Whisk in more flour to thicken, adding a small amount at a time.
If a cooked crumpet is heavy and without holes, the batter is too thick; slowly add more water until a better consistency develops.
If you don’t have any pastry or crumpet rings, you can use a similar-sized, clean food can—just be careful with any sharp edges.
This is just a snippet. If you are looking for the whole recipe, scroll down to know more. So, let’s move ahead.
Also, there are a variety of breakfast recipes that you can try as well. Do check them as well.
1. Chocolate Pancakes With Eggs– If you want delightful chocolate pancakes, then this recipe is for you. The chocolate pancakes covered in sugar syrup and topped with whipped cream are a blessing for people with a sweet tooth.
2. Scottish Oatcakes– Oatcakes are one of the most popular and traditional dishes of Scotland. It is also considered as the bread of Scotland. They are made by baking in the oven and are really nutritious.
3. Tattie Scones– Tattie scones are very popular in Scotland. They are a great breakfast food made of mashed potatoes and flour along with other ingredients. They are made of simple ingredients and don’t take much of your time.
4. Welsh Rarebit– Welsh rarebit is a dish made from hot cheese sauce served over crispy toasted bread. It also has flavors of mustard and pepper with notes of beer. It is a cheesy saucy spread for toasted bread.
What Equipment Will You Need To Make Crumpets?
- Pan – Cook the both sides of the crumpets in a pan until it turns golden in color for about 2 to 3 minutes.
- Ring Mold – Grease the ring mold and pour the batter to fill the rings halfway.
- Bowl – Prepare the batter for the crumpets in a bowl.
- Wire Rack – Transfer the cooked crumpets on a wire rack to let it cool down before serving.
- Spatula – Cook the crumpets from both the sides by flipping it with a spatula.
- Kitchen Cloth – Cover the batter with a cloth to rise.
How Much Time Will You Need To Make Crumpets?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 1 Hour | 15 Minutes | 1 Hour 15 Minutes |
What Ingredients Will You Need To Make Crumpets?
- Dried Yeast – Use dry or active yeast as the leavening agent in these crumpets and create a delightfully tangy flavor that sets the stage for sweet or savory toppings.
- Milk – Milk will add both flavor and texture to the batter, resulting in fluffy, light, and moist pancakes.
- Butter – Melt butter in a pan and cook the crumpets to brown them quickly.
- Vegetable Oil – Grease the mold with vegetable oil to brown the sides quickly, thereby, avoiding it from sticking.
- White Flour – Flour is the main ingredient to crumpets as it provides the structure, giving it a chewy texture.
- Caster Sugar – Sugar will help bind the batter with milk and slows the development of the gluten, making the crumpets soft, less rubbery, and less elastic. Sugar will also aid in browning and give you those crispy edges.
- Bicarbonate Soda – Bicarbonate of soda helps the crumpets to brown. A thicker liquid will make a thicker batter, and you need a thick batter for a fluffy crumpets – thin batter makes a crêpe-like crumpets.
Steps To Make Crumpets
1. Preparing The Batter
Take a pan and pour milk in it. Pave it over heat until it’s just warm. Then, add in the sugar and dissolve it properly.
Now, in a bowl add the bicarbonate of soda, flour, dried yeast, and salt. Mix the dry ingredients with a whisk and then add the warm milk.
Make sure the batter is of pouring consistency. Cover the batter with a kitchen towel and leave it to rise for about an hour.
2. Brown The Rings
Now, grease the crumpets ring with vegetable oil properly. Add butter to a pan and place the ring in it.
Pour in the batter to fill the rings halfway up so that there is space for the crumpets to rise. Cook it properly for about 5 to 6 minutes on low heat.
When the base of the crumpets turns golden in color, remove the molds and flip the crumpets gently. Cook the other side for about 2-3 minutes. Then, place on a wire rack.
Serve the crumpets with toppings of your choice like maple syrup, butter, or jam.
Nutritional Information
| Calories | 134 kcal |
| Carbohydrates | 21 g |
| Protein | 3 g |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 198 mg |
| Potassium | 130 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 118 iu |
| Calcium | 40 mg |
| Iron | 1 mg |
How Will Crumpets Look And Taste Like?
The crumpets are an absolute dead ringer for store bought, with the signature holes, distinct “spongey” texture, perfect for toasting. Their distinguishing feature is the surface that’s riddled with holes which allows butter to permeate through from top to bottom.
Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, for the best and most authentic homemade crumpets look no further!
Recipe Card
Crumpets Recipe
Equipment
- Pan
- Crumpets Ring
- Bowl
- Wire Rack
- Spatula
- Kitchen Towel
Ingredients
- 1 tbsp Dried Yeast
- 400 ml Milk
- 1 teaspoon Butter
- 1 teaspoon Vegetable Oil
- 300 g White Flour
- 1 teaspoon Caster Sugar
- ½ teaspoon Bicarbonate of Soda
Instructions
- Take milk in a pan and pave it over heat until it's just warm. Then, put in the sugar and dissolve it properly.
- In a bowl, take the bicarbonate of soda, flour, dried yeast, and salt. Mix the dry ingredients with a whisk and then add the warm milk.
- Make sure the batter is of pouring consistency. Cover the batter with a kitchen towel and leave it to rise for about an hour.
- Now, grease the crumpets ring with vegetable oil properly. Add butter to a pan and place the crumpets ring in it.
- Pour in the batter to fill the rings halfway up so that there is space for the crumpets to rise.
- Cook it properly for about 5-6 minutes on low heat.
- When the base of the crumpets turns golden in color, remove the molds and flip the crumpets gently.
- Cook the other side for about 2-3 minutes. Then, place on a cooling rack.
- Serve the crumpets with toppings of your choice like maple syrup, butter, or jam.
Video
Nutrition
Frequently Asked Questions (FAQs)
Is crumpet a pancake?
Crumpet batter is similar to a pancake batter but with a raising agent makes it bubble and become thicker, light and fluffier than a pancake. They’re actually a thicker and smaller, a bit like an English muffin with a bubbly outside and chewy inside.
What is a crumpet vs English muffin?
A crumpet and English muffin are both round breads cooked on a griddle that are about 3 inches in diameter. A crumpet is thinner than an English muffin and has delicate round holes on the top. An English muffin is thicker and the top is solid; it’s served cut in half.
What do crumpets taste like?
Crumpets taste very similar to English muffins and even look like them. The difference is that crumpets are a bit lighter than English muffins. While crumpets have a crust on the outside, their interiors are airy, spongy, and yeasty – and you don’t cut them open.
Why are they called crumpets?
It sounds more like a crêpe, whose edges curled up during cooking, and is likely to have its origins in the English word “crump” which means crooked, and is related to the modern “crumple”. The earliest recipes for crumpets, from the late 17th century, continue on the flat cake theme, generally using buckwheat flour.
Conclusion
Crumpets are the basically afternoon tea treat, especially when served warm with lots of butter. It’s the extra yeast in the batter that creates the soft texture and delicate holes on top, perfect for soaking up jam and butter.
Don’t give up if your first couple of crumpets don’t turn out perfectly—it takes practice and time.
