Traditionally cooked on a cast iron griddle, the crumpet is an ideal recipe to transfer to outdoor cooking over hot coals. A heavy cast iron frying pan will make sure the crumpets are cooked through, but not burnt on the bottom. Testing the first couple of crumpets to see if any adjustments need to be made to the coals and moving the pan around will ensure you have the perfect crumpet; light, spongy, with a slight crispiness on the outside. If your crumpets cook too quickly and are in danger of burning on the bottom, flip them but traditionally they are never flipped. A lid can help with cooking the top.
Once you’ve made these simple little ‘griddle cakes’ you’ll make them time and time again. The many holes formed as the bubbles of air rise to the surface of the batter as they cook are perfect little butter traps for when you spread the butter over them after they’ve cooked. There’s something special about eating them hot out the pan, dripping in melted butter.
So you’ll need some crumpet rings, measuring about 3 inches across. That’s to hold the batter in the pan. If the batter is too thin it will seep under the rings. Add more flour to thicken it up slightly. But if your batter is too think it will not form bubbles when they start to cook. Then you will have to add more liquid because crumpets without holes are like campfires with people around them!
If you haven’t got crumpet rings then why not make one giant crumpet in your pan? As long as you pour the batter to the right depth of about half an inch then it will cook just fine. Much easier when you’re out camping but don’t tell traditionalists that you cut your crumpet into quarters!
Although crumpets were originally a breakfast dish in Britain served with butter they have become very popular for afternoon teas, and not only in tea rooms but at home when all you want is a little snack in the afternoon.
This recipe makes about 20 three inch crumpets and a little extra for trial and error.
When you finish checking out this recipe, be sure to check these awesome recipes out too.
- 1 1/2 cups warm (not hot) milk
- 3 1/2 cups all-purpose flour
- 1 1/4 tsp dry yeast
- 2 tsp sugar
- 1 1/2 cups lukewarm water
- 1 tsp salt
- 1 tsp baking powder
- Whisk together the warmed milk, flour, yeast and sugar.
- Gradually add the warm water, whisking until it’s a thick, smooth batter.
- Cover with greased plastic wrap or put in a greased plastic bag and leave in a warm, draft-free place until it foams. Anything from 1 to 2 hours.
- Whisk in the salt and baking powder.
- Lightly grease and heat a cast iron frying pan up until its hot but not smoking.
- If you are using the rings, grease them and put them in the pan.
- Pour the batter to a thickness of about half an inch.
- Cook until tiny holes form on the surface and the crumpet has a spring to it when pressed.
- Take out of the pan and spread some butter over the top.
- Crumpets store really well. Don’t spread them with butter. Allow to cool and store in an airtight container. Reheat quickly over coals or if you’re back home, in a toaster.