Crumpets
Crumpets are a British breakfast and teatime classic, with a soft, springy middle and a surface pitted with holes that soak up melted butter. Making them at home takes patience rather than skill: a yeasted batter proves twice, then cooks in greased rings in a frying pan. This recipe makes 12 and uses ordinary supermarket ingredients, including a little bicarbonate of soda to open up the holes.
- Total
- 1 h 40 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 12 crumpets
- Per 1 crumpet
- 125kcal
Getting the batter for crumpets right
The batter does the work here. It is wetter than bread dough, which lets the yeast bubbles travel up through it, and the bicarbonate of soda added in the second stage opens up the holes as the base cooks. If you have ever had a flat, dense crumpet, a batter that was too thick is nearly always the reason.
Warm milk and water should feel comfortably warm, about 35–40°C. Water that is too hot will kill the yeast, and cold liquid leaves it sluggish, so the batter never turns bubbly. Strong flour gives the springy chew, and plain flour keeps the crumb soft, which is why the recipe uses half of each.
The method for crumpets
Tap a time to start a timer.
- Make the first batter Stir both flours, the yeast and the sugar together in a large bowl. Pour in the warm milk and whisk for a minute, until smooth and thick. Cover the bowl and leave it somewhere warm for , until the surface is covered in small bubbles.
- Add the bicarbonate Stir the bicarbonate of soda and the salt into the warm water until dissolved, then whisk the mixture into the batter. It should now be pourable, like thick double cream. Cover and leave for another .
- Heat the pan and rings Brush the inside of the rings and the base of the frying pan with oil. Stand the rings in the pan and heat over a low to medium heat for .
- Cook the first side Spoon about 4 tbsp (65ml) of batter into each ring. Cook for without moving them, until the tops are set, no longer shiny, and covered with open holes.
- Flip and finish Lift off each ring with tongs, loosening it with a knife if it sticks. Turn the crumpets over and cook for , until just pale golden. Wipe the pan, re-oil the rings and repeat with the remaining batter in 3 batches in all.
- Toast and serve Eat the crumpets warm, or toast them until crisp at the edges and top with butter, which should melt into the holes.
Serving and toppings
A fresh one is good as it is, but toasting gives a crisp surface that contrasts with the soft middle. Butter melts straight into the holes; add a spoonful of jam or honey, or go savoury with grated cheese melted under the grill.
For a longer breakfast spread, add a glass of homemade orange juice. If you enjoy working with yeast, the same warm-spot proving works for a classic white bread.
Common problems and fixes for crumpets
- The crumpets have no holes, or only a few.
- The batter is probably too thick. Whisk in 1–2 tbsp of warm water until it pours easily, and test with one ring. A pan that is too hot will also set the top before the bubbles can break through, so keep the heat low to medium.
- The batter sticks to the rings.
- Grease the rings thoroughly before each batch, including the edges, and wait until the tops are set before lifting them. If one still clings, run a thin knife round the inside edge.
- The bases are dark before the tops are set.
- The heat is too high. Turn it down and let the first one act as a test: the base should be a deep golden by the time the holes have opened.
Frequently asked questions about crumpets
Why do crumpets have holes?
The yeast and bicarbonate of soda release gas in a wet batter. As the base sets in the hot pan, the bubbles rise to the top and burst, leaving the open channels that hold butter.
Can you make them without rings?
Yes. Use greased egg rings or clean, label-free tin cans with both ends removed. Without any ring, spoon the batter straight into the pan to make thinner pikelets, which have fewer holes.
How do you keep and freeze them?
Once they are completely cold, keep them in an airtight container for up to 2 days, or freeze them for up to 3 months. Toast them straight from the freezer; they recover their crisp edges.
What do you put on crumpets?
Butter is the classic, either on its own or with jam, honey or Marmite. Cheese, a poached egg or crispy bacon also work well for a savoury breakfast.
How did you like the recipe?
4.9 / 5 · 55 ratings
