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Crumpets

  • 15m Prep Time
  • 30m Cook Time
  • 45m Ready In

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  • Cuisine : British
  • Course : Breakfast

About 15 crumpets Crumpets are similar to English muffins, but they are made from a batter rather than a dough. Classically, crumpets are baked in greased muffin rings, but they may also be dropped free-form, as here. Crumpets are eaten warm but need not be split or toasted.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ¾ cups (345g) all-purpose flour
    • ¾ cup (100g) whole wheat flour
    • 2 tablespoons (25g) sugar
    • 2 teaspoons salt
    • 1 envelope (2 ¼ teaspoons) active dry yeast
    • 2 cups (485g) lukewarm (80° to 90°F) buttermilk
    • 3 tablespoons (45g) unsalted butter, melted
    • 1 cup coarse cornmeal
    Sub-recipe steps
    1. Stir together in a bowl: 2 ¾ cups (345g) all-purpose flour; ¾ cup (100g) whole wheat flour; 2 tablespoons (25g) sugar; 2 teaspoons salt; 1 envelope (2 ¼ teaspoons) active dry yeast
    2. Whisk together in a small bowl: 2 cups (485g) lukewarm (80° to 90°F) buttermilk; 3 tablespoons (45g) unsalted butter, melted
    3. Stir the buttermilk mixture into the flour mixture. Mix until the dough comes together in a smooth, cohesive mass. Cover the bowl with plastic wrap and let rise at room temperature until puffy, about 1 hour; or refrigerate for 8 to 12 hours.
    4. When ready to cook, spread evenly on a rimmed baking sheet: 1 cup coarse cornmeal
    5. Using a large spoon, scoop the dough onto the baking sheet ⅓ cup at a time into 20 mounds, leaving space between them. Sprinkle the tops with more cornmeal.
    6. Heat a cast-iron skillet or griddle over medium-low heat until warm. Place as many of the English muffins in the skillet as will fit comfortably, without touching. Cook on one side for 5 minutes—the heat should be so low that there is no browning during this step. After 5 minutes, turn the heat up very slightly, enough to encourage browning. Cook, flipping when the first side is browned, until light brown on both sides. The slow cooking process allows them to rise and expand. Transfer to a wire rack. Reduce the heat to medium-low and let the skillet or griddle cool for 5 minutes, then repeat the cooking process with the remaining English muffins.
    7. To separate the muffins before toasting, hold 2 forks back to back, insert them into the muffins, and pry them open. Toast, and butter generously. The uneven browning gives them great charm.
  • Oil or butter

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 English Muffins
  • Oil or butter

Let's Cook

  1. Step 1.

    Prepare the dough for: English Muffins

  2. Step 2.

    with these changes: Omit the whole wheat flour and use only 2 ½ cups (315g) all-purpose flour. Use 1 cup (245g) buttermilk and 1 cup (235g) water for the liquid. Mix until smooth, cover, and let stand until the batter rises and then falls, 1 ½ to 3 hours.

  3. Step 3.

    Heat a skillet or griddle over medium-low heat. Lightly grease the skillet with: Oil or butter

  4. Step 4.

    Drop the batter by ¼-cup spoonfuls onto the skillet or griddle to make 4-inch cakes. (They will not be even in shape.) Cook until the bottom is lightly browned and the top is bubbling, flip with a spatula, and cook until cooked through, about 2 minutes per side. If needed, increase the heat slightly to encourage browning. If not serving at once, wrap and refrigerate. To serve, toast or wrap in foil and reheat in a warm oven.

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