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Crumpets
1 C flour
1/2 tsp. salt
1/2 tsp. sugar
1/2 C milk
2 TBS dried yeast
1 pinch baking soda
Oil or fat for frying
1 TBS warm water
In a bowl, mix the flour and salt. Warm the milk in a saucepan slowly until hot. Sprinkle in yeast. Let stand for ten to fifteen minutes, or until frothy. Add the milk/yeast mix to the flour bowl; beat until it becomes a smooth batter (add a little more milk if the batter seems dry). Cover the bowl with a damp cloth; allow to stand in a warm place for about forty-five minutes, or until batter has doubled in size. Dissolve the baking soda in a tablespoon of warm water; beat into the batter. Cover again and allow to stand for another twenty minutes.
Place a round 3" metal pastry cutter into a hot-greased frying pan; pour a tablespoon of batter to cover the base thinly. Cook until top is set and the bubbles have opened. Remove batter from the ring; turn over to cook other side of the crumpet for only two or three minutes. The crumpet should brown just slightly. Cool on a wire rack.
Suggestions: Eat crumpets fresh off the cooling rack, or toast to brown both sides. Crumpets are delicious when spread with butter or preserves.
*Crumpet image (C) Albert Cahalan/Loop Zilla (2005). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
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