Ingredients

The following ingredients have 4 Servings
  • 1 ½ cup whole wheat flour
  • ¼ tsp caster sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¾ tsp instant yeast
  • ½ cup milk + 1 cup water
  • Oil and butter as required

Instruction

  • Mix flour, salt, sugar and baking soda together in a mixing bowl.
  • Make a well and add the instant yeast.
  • Warm the milk and water mixture; pour it slowly into the bowl.
  • Draw the flour into the center and mix thoroughly until it turns a thick batter.
  • Cover the bowl and keep it in a warm place for 30 – 60 minutes for the batter to rise / until you see small bubbles in the batter with a spongy consistency.
  • Check after 30 or 45 minutes, when the batter starts bubbling up a little, the batter will be sticky and spongy. Stir the batter once or twice using a ladle.
  • PROCEDURE FOR PAN FRIED CRUMPETS:
  • Heat a griddle / pan. Apply little oil and pour a small ladle full of batter into the pan. (If you are using crumpet rings, place those rings in a larger pan and pour the batter into each ring)
  • Cover and cook for 1 – 2 minutes until the surface is set with holes.
  • Smear little butter on the edges of the pan and flip it and cook for few more minutes.
  • Transfer it on a cooling rack and repeat the same process for the rest of the batter.
  • PROCEDURE FOR BAKED CRUMPETS:
  • Preheat oven at 160c and grease the muffin cavities of a muffin tray with oil.
  • Pour the batter up to 2/3rd level in each muffin cavity.
  • Place the muffin tray inside the preheated oven and bake for 15 – 20 minutes at 160c.
  • Brush the baked crumpets with butter and allow the tray to cool for few minutes. Using a knife gently run over the edges of each cavity and tap the crumpets out of each cavity.
  • Cool the baked crumpets and slice them into half and serve accordingly.
  • Picture of baked crumpets.