I had a crumpet a few years ago. Its sort of like an English muffin, but not. I really enjoyed it and decided I’d give it a whirl. But first, what is the difference between an English muffin and a crumpet?
Well, my research didn’t come up with a lot. There are two things that seemed to be unanimous – English muffins are split, crumpets are not. English muffins are made with a dough, crumpets use a batter.
And so – Away I go!
Here’s How to Do it:
Start by getting the yeast going. Mix the active yeast, warm milk and water with the sugar and the salt. Let it sit for 15 or 20 minutes to get the yeast started.
Stir in flour and let it rest for an hour.
Add in the remaining ingredients and
mix well.
Let it rest for 30 minutes.
Using a heavy skillet or griddle, place English muffin rings in the pan
and drizzle with some olive oil. Heat it to medium.
Pour about 1/4 to 1/3 cup batter into each of the rings. You want them somewhat thin. (Mine came out a little too thick, but they still tasted great!)
Let them cook until the top starts to bubble and little holes appear – sort of like a pancake.
Flip the whole thing, ring and all. Gently push the muffin down the ring until it’s on the hot griddle. Cook until it’s golden brown.
Remove from rings to a cooling rack.
Serve hot or reheat (in the toaster) for later.
Traditionally a crumpet had some clotted cream. But since I couldn’t find any, I used lemon curd.
Totally delicious!
A flat British fried bread. Great with butter, clotted cream or lemon curd - or all of them!
- 1 package active dry yeast
- 1/2 cup luke warm water
- 1 cup luke warm milk
- 1 teaspoon granulated sugar
- 2 cup all-purpose flour
- 2 Tablespoons melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
-
Start by getting the yeast going. Mix the active yeast, warm milk and water with the sugar and the salt. Let it sit for 15 or 20 minutes to get the yeast started.
-
Stir in flour and let it rest for an hour.
-
Add in the remaining ingredients and mix well. Let it rest for 30 minutes.
-
Using a heavy skillet or griddle, place English muffin rings in the pan and drizzle with some olive oil. Heat it to medium.
-
Pour about 1/4 to 1/3 cup batter into each of the rings. You want them somewhat thin.
-
Let them cook until the top starts to bubble and little holes appear - sort of like a pancake.
-
Flip the whole thing, ring and all. Gently push the muffin down the ring until it's on the hot griddle. Cook until it's golden brown.
-
Remove from rings to a cooling rack.
-
Serve hot or reheat (in the toaster) for later. Traditionally a crumpet had some clotted cream. But since I couldn't find any, I used lemon curd.
© Copyright 2018 The Lazy Gastronome
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thanks for distinguishing between a crumpet and an English muffin. to me it seems crumpets are more along the line of pancakes ? I’ve never had them so I am not entirely sure, just gathered that bit from your recipe. I’ll have to try my hand at these one day.
They are more dense than a pancake. The texture is more dense – even more dense than an English Muffin. It you make them, let me know what you think!
Hello there!
I’m a huge fan of crumpets! I love eating them with some apricot or strawberry jam, yummy and I think yours look very good and not too thick at all
Thanks. They tasted like they were supposed, but I wasn’t too sure about the thickness. I’m hooked on these things!
I want these now, they look so good. Thanks for sharing on Fiesta Friday group.
Thanks.
They are always part of an English tea, delicious! Thank you for bringing them to FF.
Thanks for stopping by!
I’ve never made these before, but I think my kids would love them. Thank you for sharing at The Really Crafty Link Party. Pinned.
They were really pretty simple and they tasted really good!
These look so good! I love that you served them with lemon curd…yum! Thanks for sharing at The Ultimate Pinterest Party – I’ll be featuring your post in this weeks party.
I love lemon curd!! Thanks for stopping by.
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