The weather has turned and now we are out of town we need to be more motivated to have creative breakfasts ready for the morning.
For years I’ve been attempting to perfect crumpets at home and have tried a variety of recipes that always ended up more like English muffins until I found this recipe from Marj Conners in Tennant Creek NT in a old issue of grassroots magazine.
I swapped out the store bought yeast for sourdough starter and combined the sourdough starter and flour the night before and added the rest of the ingredients the following morning. I’ve found the best way to cook them is in butter and they do take some patience but once cooked they can be stored in the fridge or frozen and reheated in the toaster.
4 level teaspoons dry yeast (or a cup of sourdough starter)
1/2 Tsp Sugar
1/2 cup warm water
4 Cups plain flour
1 tbsp Bi carb soda
1 tablespoon Cream of Tartar (I used Baking powder)
1 Tsp Sugar
3 Cups water hot enough to make bicarb bubble
Mix together instant Yeast , 1/2 tsp Sugar and warm water to activate yeast in a small bowl add flour
(If making sourdough do this part the night before with starter do the next part the following morning. If you are using instant yeast do the next part right away)
Add remaining ingredients and stir until it is pouring consistency.
Grease a heavy pan – I use butter and do not use egg rings as Marj suggested in her original recipe but it’s up to you .
Pour desired amount of batter into pan that is on high heat.
Wait for Crumpets to get a lot of holes on top and brown on the base then turn down heat until the top is mostly dry on top.
Now you can choose to flip them over but I prefer not too as it keeps them softer and more crumpet like.
remove to plate and start the next one.
They do take time so best to cook on a slow morning!