Description
These homemade wholemeal crumpets cook gently in a pan until the surface fills with tiny holes and turns softly set. Toast them before serving for a warm, buttery snack, topped with honey, strawberry jam, or both.
Ingredients
Scale
- 115 g white flour
- 115 g wholemeal flour
- 45 ml milk
- 1 tbsp lemon juice
- 1 tsp instant dry yeast
- 1 tbsp sugar
- 250 ml warm water
- 1 pinch salt
- 1/2 tsp baking soda
- 75 ml warm milk
Instructions
- Start by mixing the milk (45 ml) with the lemon juice to make buttermilk, then set aside.
- Put the flours, instant yeast, and sugar in a large bowl.
- Pour in the warm water and the buttermilk, then mix with a wooden spoon until combined.
- Cover with cling film and leave to double in volume for about 1 hour.
- Return to the batter and add the salt, then the baking soda dissolved in the warm milk.
- Mix well until smooth and evenly combined.
- Heat a large frying pan over medium heat and grease the inside of the crumpet rings with butter.
- Fill the crumpet rings halfway with batter and cook for 4–5 minutes over very low heat, until holes start to appear and the tops look slightly dry.
- Remove the hot ring with tongs and flip the crumpets to cook the other side.
- To serve, toast the crumpets, then top with butter and honey, or jam.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Breakfast
- Cuisine: British cuisine
Nutrition
- Serving Size: 1 crumpet
- Calories: 120 kcal