Crumpets

These are British griddle cakes, most delicious when they are served piping hot.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/2 cup lukewarm milk (scalded, then cooled)
1 tablespoon butter or margarine
1 teaspoon granulated sugar
3/4 teaspoon salt
1 egg
1 cup all-purpose flour

Dissolve yeast in warm water in medium-size bowl. Stir in remaining ingredients; beat until smooth. Cover; let rise in warm place until double, 40 to 60 minutes.

Grease griddle or heavy skillet and insides of 4 to 6 (3-inch) flan rings or crumpet rings.* Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings; turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with butter and jam or marmalade.

Makes 12.

* 6 1/2-ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings.

Crumpets

Posted by bettyboop50 at recipegoldmine.com April 27, 2001

2 cups all-purpose flour
2 tablespoons fine granulated sugar
Pinch of salt
2 large eggs, separated
2 tablespoons melted butter
15 ounces milk

Beat the egg yolks and blend in the sifted flour, sugar and salt. Then add in melted butter and milk to make a thin batter about the consistency of thin cream.

Beat the egg whites to the soft peak stages and quickly add to the batter, folding with a knife or metal spoon. Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter.

Each crumpet should spread thinly to about 4/5-inch in diameter, and you may have to roll the pan to achieve this.

When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel, and eat soon after.

Yields 16.