Crumpets, impatient but delightful

What is a crumpet? I asked the same thing until I saw them in a local store. They are like an English Muffin but not cut in two pieces and a bit bigger than one half. The batter is thicker than that of a pancake batter, but not as thick as a regular bread dough. When the store stopped carrying them, I became frantic because I was still in lust over them. Testing on my own. First batch didn't have enough holes in finished product, and still trying to decide on preferred cooking method. Prematurely including recipe before next test. Makes 8-10

Wheat Crumpets

1 1/2 tsp instant yeast
1 TBSP sugar
3/4 cup wheat (edit -1 cup)
1/2 tsp salt
1 cup flour (edit 3/4 cup)
1/2 tsp baking powder
1 cup warm water (microwave about 1 minute) (edit 1 1/4 cup)
1/2 cup warm milk (microwave about 30 seconds)
1 TBSP oil (or melted butter/margarine)

1. Place ingredients in large bowl, in order as listed, combine well.
2. Cover with wet paper towel or plastic wrap and place in a warm spot to foam for about an hour.
3. Spoon a little less than 1/4 cup batter onto a griddle/pan.
4. Cook, without flipping, at about 375F until thoroughly cooked.
*Using all plain flour, use only 3/4 cup water.
*If the batter looks too thick at first, don't panic, once foamed, batter thins out.
*Not enough bubbles-originally used only 1 cup of water, 1/4-1/2 water will be needed in next batch.
*Had it been too thin, add flour.

First pictures of foamed batter and failed texture. These are still quite edible and would make a great snack on a road trip or hike!

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