Crumpets

• Scant 1 cup all purpose flour
• Scant 1 cup bread flour
• 1/2 tsp instant yeast
• 3/4 cup tepid milk
• 3/4 cup plus 2 tbsp tepid water
• 1/2 tsp baking soda
• 1/2 tsp salt
• Vegetable oil, for brushing
• Four 4 in (10cm) crumpet or English muffin rings

1. Whisk the bread and all-purpose flours and yeast together.
2. Stir in the milk and 3/4 tepid water.
3. Cover and let stand in a warm place until the mixture has risen and begun to deflate.
4. Dissolve the baking soda and salt in the remaining tepid water and whisk into the batter.
5. Heat a large griddle over medium heat.
6. Have ready four 4in (10cm) crumpet rings.
7. Lightly oil the pan with oiled paper towels.
8. Put the rings in the pan.
9. Pour the batter into a glass measuring cup.
10. Pour enough batter into each ring to come about 1/2 3/4 in (12cm) up the sides.
11. Cook for about 8 minutes, or until the batter has set all the way through and the top is covered in holes.
12. If no bubbles appear the batter is too dry; stir a little water into the remaining batter.
13. Lift the rings off the crumpets.
14. Turn the crumpets and cook for about 3 minutes more, or until just golden.
15. Repeat with the remaining batter.
16. Serve warm.
17. (If desired, cool the crumpets, split and toast them.)

flour, bread flour, yeast, tepid milk, water, baking soda, salt, vegetable oil, crumpet

Taken from www.cookstr.com/recipes/crumpets (may not work)