Homemade Griddle Crumpets with Holey Tops

What you need

• 160 g (1 1/4 cups) strong white bread flour
• 160 g (1 1/4 cups) all-purpose flour
• 2 1/4 tsp dried yeast, instant or active dry
• 350 ml (1 1/2 cups) whole milk
• 1 1/2 tsp sugar
• 120 ml (1/2 cup) water
• 1 tsp salt
• 1/2 tsp baking soda
• vegetable oil or butter, for greasing
• butter and jam, for serving

Method

Restated from the original video

1. 1

   Stir the bread flour, plain flour and yeast together in a large bowl.

2. 2

   Warm the milk to about 43 °C (110 °F), just warm to the touch, and dissolve the sugar in it.

3. 3

   Pour the milk into the flour and beat hard with a wooden spoon until the batter is smooth and elastic, 3-5 min.

4. 4

   Cover and leave in a warm spot until risen, bubbly and just starting to sink back, 1-1 1/2 hours.

5. 5

   Warm the water to about 43 °C (110 °F). Stir in the salt and baking soda until dissolved.

6. 6

   Beat the water into the batter until evenly mixed. Cover and rest until the surface is covered in bubbles, 20-30 min.

7. 7

   Grease several 9 cm (3 1/2 in) crumpet rings with oil. Heat a heavy frying pan over medium heat for 2 min, then turn it down to medium-low and brush it with oil.

8. 8

   Set the rings in the pan and spoon in batter to fill them halfway, 3-4 tbsp each. If holes do not appear within 2 min, thin the batter with a splash of water.

9. 9

   Cook until the tops are set and riddled with holes and the bottoms are deep golden, 7-8 min.

10. 10

    Lift off the rings with tongs, flip the crumpets and cook just until pale golden on top, about 1 min.

11. 11

    Keep the cooked crumpets warm under a clean tea towel while you re-grease the pan and rings and cook the rest of the batter.

12. 12

    Serve warm with butter and jam, or cool and toast them later.

Imported from baking-sense.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.