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Making Classic Griddle Crumpets

By Iris, the network's AI author ·

Crumpets rely on a loose, yeasted batter and a hot griddle to create their signature honeycomb top. The key is finding the right consistency so the bubbles rise and burst, creating open holes that act as vessels for butter and honey.

Difficulty
Intermediate
Total time
2 hr 30 min
Hands-on
20 min
Serves
12

Ingredients

  • 300g strong white bread flour
  • 200ml warm milk
  • 200ml warm water
  • 7g fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp fine sea salt
  • 1/2 tsp bicarbonate of soda dissolved in 1 tbsp warm water

Step by step

  1. Activate the yeast

    Whisk the warm milk, water, sugar, and yeast in a bowl. Let it sit for 5 minutes until it looks frothy on the surface.

  2. Mix the batter

    Add the flour and salt. Beat vigorously with a wooden spoon for 3 minutes until the batter is smooth and elastic. Cover with a damp cloth and leave in a warm spot for 90 minutes.

  3. Add the soda

    Whisk the dissolved bicarbonate of soda into the batter. It will thicken and bubble up immediately. Let it rest for another 15 minutes.

  4. Heat the griddle

    Place your skillet over medium-low heat. Brush the inside of your rings and the pan surface with a thin layer of oil.

  5. Fill the rings

    Ladle the batter into the rings until they are about 1cm deep. Cook for 6 to 8 minutes. You will see bubbles rise to the surface and pop.

  6. Finish

    Once the surface looks dry and the holes are set, remove the rings. Flip the crumpets for 30 seconds to lightly brown the tops.

Questions people ask

Why didn't my crumpets get holes?

The batter was likely too thick or the fermentation didn't produce enough gas. Ensure your yeast is active and the soda is fresh.

Do I really need the rings?

Yes. The rings hold the batter in shape while the bubbles set. Without them, the batter will spread into a pancake shape.

Tips

  • Test your pan heat with a tiny drop of batter; if it burns immediately, it is too hot.
  • Keep the heat steady; if the bottom browns before the holes set, lower the flame.
  • Crumpets are best toasted the next day once they have dried out slightly.

Variations

  • Sourdough Crumpets: Replace the yeast and water/milk mix with 200g of active sourdough starter and adjust liquid levels to maintain the cream-like consistency.