Traditional Homemade English Crumpets
Homemade English Crumpets are soft and chewy, with plenty of nooks and crannies for butter and jam. Ooh, these are good, and they're super easy to make!
Servings: 13 servings
Calories: 121kcal
Equipment
- crepe pan optional
- stovetop griddle pan optional
- spray ghee optional
- stand mixer optional
Ingredients
- 1½ cups warm water (to the touch) (105℉ - 110℉)
- 1 cup warm milk (to the touch) (105℉ - 110℉)
- 3 tablespoons butter (salted) melted
- ½ teaspoon granulated sugar
- 1 package (2¼ teaspoons) active dry yeast
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1¼ teaspoon salt
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl combine the warm water, warm milk, melted butter, sugar, and yeast. Whisk well to combine and completely dissolve the yeast.
- Add the warm liquids into the large bowl with the dry ingredients and mix well (hand whisking or using a stand mixer with a whip) until the dough forms a sticky batter with lots of bubbles (about 7-9 minutes of vigorous hand whisking or 3-4 minutes of stand whisking at medium/high speed), scraping down the sides of the bowl as needed.
- Cover the bowl with plastic wrap and allow the batter to proof (expand) for 1 hour in a warm spot in the kitchen.
- Heat a griddle pan or crepe pan over medium/low heat. Spray the pan, and a ½ cup measuring cup with cooking spray (to make the sticky batter easier to work with). Spray the or brush the molds with butter or baking spray and add the silicone molds onto the griddle pan. Spoon ½ cup of batter into each of the silicone molds, spreading the batter evenly with a knife or silicone spatula, if needed.
- Cook the crumpets for approximately 5 minutes on the first side and then gently wiggle the silicone molds off the crumpets. Set the molds aside. Use a spatula to carefully flip each crumpet and cook for an additional 4 - 5 minutes on the second side.
- Remove the finished crumpets to a wire rack to cool completely, and continue the process with the remaining crumpet batter. Keep the crumpets warm in a low (200℉) oven until ready to serve.
- Serve warm with butter and jam. These are also great toasted.
Video
Notes
Crumpets may be frozen after cooking. Cool completely and store them in an airtight freezer container or freezer bag. Label and date. Freeze for up to 2 months.
Store the crumpets in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 254mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg
