Griddled Holey English Crumpets with Butter
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A loose yeast batter of flour, milk and water is left to bubble, lifted with baking powder, then cooked slowly in buttered rings on a covered pan until the tops are riddled with holes, flipped briefly and served hot with butter.
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Method
- 1
Batter. Whisk the batter for 2 minutes and leave it to bubble for an hour.
- 2
Activate. Stir in the baking powder mixture and rest 10 minutes.
- 3
Heat. Warm the buttered rings in the pan over medium-low heat.
- 4
Cook. Fill the rings and cook slowly until the surface is full of holes and set.
- 5
Finish. Remove the rings, flip and colour the tops lightly.
- 6
Serve. Toast and butter while hot.
Storage
Cool on a rack and keep airtight for up to 2 days, or freeze for up to 1 month. Toast before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- whisk
- cling film
- large heavy non-stick frying pan with a lid
- 4 crumpet rings or 9 cm metal pastry rings, buttered
- palette knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 146 kcal |
| Protein | 3.5 g |
| Carbohydrate | 20.1 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.4 g |
| Fat | 5.7 g |
| of which saturates | 3.4 g |
| Fibre | 0.8 g |
| Salt | 0.54 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
