Insomnia is great for productivity. Recipes get written, studying gets done and houses get tidied. This morning I woke with an odd craving for crumpets, the little yeast breads have a soft cake-like texture but are closer to an English Muffin than an actual cake. I haven’t made crumpets in years and thought I would write a new recipe for my next cookbook. I started researching and experimenting and found a lot of useful information but I wanted my own recipe. The Daring Gourmet website has a straightforward recipe and great photos and tips but below is what I created.
In a medium bowl combine:
1 1/2 Cups milk, warmed
1/2 Cup buttermilk, warmed
1 Tablespoon brown sugar
2 Tablespoons active dry yeast
Allow to become foamy, about 10 minutes. While the yeast proofs, combine the following in the bowl of an electric mixer with the paddle attachment attached:
3 1/2 Cups all-purpose flour
1/2 Cup whole wheat pastry flour
2 teaspoons fine sea salt
Add the proofed yeast mixture to the flour mixture and mix on medium speed 3-5 minutes until the batter becomes smooth and elastic. Cover with plastic wrap and let rise 1-2 hours then add:
1 Cup water, warmed
1 teaspoon baking soda
Combine the water and baking soda then add it to the yeast batter. Stir until smooth. Cover again and allow to rise 1 hour. Heat a griddle the last 15 minutes of rising over medium heat. Gather English muffin rings and grease them. Place the rings on the heated griddle and fill 2/3 full with the risen batter. Cook 8 minutes this side, flip and cook 5 minutes more, removing the rings. Cool on a rack and either eat now with butter and jam or cool completely and store in the freezer up to 1 month. (Repeat with the remaining batter.) *Additional warm water may be required to thin the batter.
This recipe should yield 14 crumpets.
Avid home cook and passionate instructor