Whole-Wheat Crumpets With Mock Clotted Cream

• 1 cup warm milk
• 1 envelope (2 1/4 teaspoons) yeast
• 1 teaspoon honey
• 1 1/2 cups warm water
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 cup mascarpone
• 6 tablespoons heavy cream
• Vegetable oil for cooking

1. In a large bowl, whisk together the milk, yeast and honey.
2. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
3. Whisk in the warm water, both flours, salt and baking powder until smooth.
4. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
5. To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff.
6. Chill until ready to serve.
7. To prepare the crumpets, set a griddle over medium-low heat and oil it.
8. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other.
9. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet.
10. Spoon in batter 1/4-inch high.
11. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes.
12. Remove the rings and wipe clean.
13. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes.
14. Re-oil the griddle and each ring before making another batch.

warm milk, yeast, honey, water, flour, flour, salt, baking powder, mascarpone, heavy cream, vegetable oil

Taken from cooking.nytimes.com/recipes/1013455 (may not work)