Recipe for cooking crumpets

Recipes from England :: English Tea, Beverages and Accompaniments

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

1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees fahrenheit)
1/2 c. lukewarm milk (scalded, then cooled)
1 Tbsp. butter or butter-replacement
1 tsp. sugar
3/4 tsp. salt
1 egg
1 c. flour

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

Grease griddle or heavy skillet and insides of 4 to 6 (3-in.) flan rings or crumpet rings.* Place rings on griddle over med. heat until hot. Pour about 2 Tbsp. batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 mins. Remove rings; turn crumpets to brown other side, 1 to 2 mins. 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.