Ingredients

The following ingredients have 11 Servings
  • 1 ½ cups warm tap water ((375ml))
  • 165 g plain (all purp) flour ((1 ¼ cups / 5.8oz))
  • 45 g regular unsweetened cocoa ((½ cup / 1.6oz))
  • ½ teaspoon instant yeast
  • 1 tablespoon white sugar
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon table salt
  • A little vegetable oil

Instruction

  • BLEND 1: Place all the ingredients, in order, into a blender. Place the lid on and blend on high for 20 seconds.
  • BLEND 2: Scrape the sides down to mix in any flour that's stuck to the sides and blend for another 20 seconds until you have a smooth batter with a thick but runny consistency.
  • REST THE BATTER: Set aside the batter in the blender jug, in a warm place, covered, to rest and let the batter rise ever so slightly, for 45 minutes. It should look a little frothy on top and like it's risen a little.
  • PREP THE CRUMPET RINGS: Grease the inside of 3-4 crumpet rings with a little butter then dip them in flour and tap off any excess.
  • HEAT THE PAN: Add a little bit of oil to a large, non-stick, flat bottomed frying pan over medium heat. Let it heat for a couple of minutes until it feels hot when you hover your hand over the top.
  • COOK (STAGE 1): Place 2-4 of the crumpet rings into the pan (depending on it's size) and fill to halfway with crumpet batter (about 1/3 cup). Let them cook for 3-4 minutes until there is a good ring of dry batter and bubbles all burst around the edge of the crumpets.
  • COOK (STAGE 2): Now turn the stove to low heat and cook for a further 2-3 minutes until all the bubbles have popped and he crumpets look dry all over (once dry, no more bubbles will pop)
  • FLIP & FINISH: Remove the rings and flip the crumpets for 10 seconds to seal the top. Remove them from the pan and allow to cool.
  • Clean the rings and re-grease and flour. Start again from step 5 for the remaining batter. I generally get 10-11 crumpets out of each batch.
  • TOAST & SERVE: Always toast crumpets until golden before serving. In a toaster (on the crumpet setting) or under a broiler or overhead grill. You can also put them back in the pan on low, toasting the holey side until crusty.
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