Easy Crumpets

Let's Cook

1. Step 1.

   In a large bowl, combine the white bread flour, plain flour, white sourdough starter, milk, water, salt, vegetable oil, caster sugar, and fresh yeast. Mix until well combined, then cover the bowl and refrigerate overnight (at least 8 hours).

2. Step 2.

   Remove the bowl from the refrigerator. Stir the batter well, cover again, and let it sit at room temperature for 3–4 hours, until many bubbles appear on the surface.

3. Step 3.

   Lightly grease a griddle or heavy frying pan with butter or oil. Also grease as many 8.5cm (3¼-inch) crumpet rings as will fit in the pan. Place the pan over medium-high heat.

4. Step 4.

   Stir the sparkling water into the batter until incorporated. Ladle some batter into each ring, filling to a depth of no more than 1cm (½ inch).

5. Step 5.

   Cook the crumpets for 6–7 minutes, until bubbles rise to the surface and burst, leaving holes, and the batter has set. Adjust heat as needed: hot enough to set the crumpets before holes collapse, but not so hot that bottoms burn. You may want to cook a test crumpet first.

6. Step 6.

   Remove the rings carefully. Flip the crumpets over and cook for a few more minutes until lightly browned on the second side. Re-grease the rings before cooking the next batch. Repeat with remaining batter.