CRUMPETS2 cups warm water
2 cups unbleached flour, divided use
1 tablespoon active dry yeast
1 teaspoon salt
Pour water in a bowl. Blend in 1 cup of the flour and the yeast. Allow to sit for 10-15 minutes, then add the rest of the flour and the salt. Mix thoroughly and cover with a damp towel or plastic wrap. Let rise for 1-2 hours.
AFTER THE DOUGH HAS DOUBLED:Stir down and let rise 5 minutes. Meanwhile, preheat the griddle. Lightly grease the griddle and heat medium-low.
Place as many greased rings* on the griddle as will fit comfortably. Fill each with approximately 1/4-inch of batter. (The batter should be thin enough for holes to develop.) Cook for 6-7 minutes until the crumpets begin to dry on top and brown on the bottom. Remove the rings; flip the crumpets to cook on the other side for 1-2 minutes.
Serve toasted with butter and jam.
*Standard size tuna fish cans are a good size to use for a crumpet ring. Remove label and scrub out well. Grease well before use. Can be reused.
Source:
The King Arthur Flour 200th Anniversary CookbookHi, I managed to locate a crumpet recipe with no added fat for myself and wanted to share it here in case anyone else is interested. I haven't tried it yet, as I need to empty out a quantity of tuna fish cans first to use as crumpet rings. However, by the looks of the recipe it seems like it could very well come close to what I've been purchasing commercially. I hope so! Apparently I didn't write down how many crumpets the recipe is expected to make. Here's hoping they're good!
Ilene
Evanston IL