Crumpets
Makes 10 to 12 crumpets
When this trip was just a dream, Sarah, Kristi, Brooke and I wandered the quietly humming halls of Pike Place on a weekday. It was an unseasonably sunny late winter afternoon. We gathered a few bites from some of our favorite market stalls before settling in to start to work through the details of what would be this magical trek to the Cotswolds. Sarah took us to her favorite shop that served craggy, buttery crumpets. This was my first crumpet experience and I opted to have mine covered in a tart raspberry jam. Immediately, with that first bite, I knew that I needed to make crumpets to serve to our guests while in the Cotswolds. The following recipe is my version of the very best. The malt vinegar adds a slight tang reminiscent of sourdough. A very subtle sweetness comes through with the dark brown sugar and the texture is just right; sturdy with a lightness through moon-like craters that catch the butter and jam as the knife shimmies across the surface. They are somehow both like a pancake and an english muffin and a lovely way to start the day or to snack on while sipping on a cup of strong tea.
2 cups / 240 g all-purpose flour
1 tablespoon dry active yeast
1 tablespoon dark brown sugar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon malt vinegar
1 1/4 cups / 300 g whole milk
3/4 cup / 180 g plus 2 tablespoons / 30 g water, dividedbutter, for the pan and serving
Jam, honey, or golden syrup, to serve
In a large bowl, whisk together the flour, yeast, dark brown sugar, salt, and baking soda.
In a small saucepan, gently warm the milk and ¾ cup of the water over medium heat until just warm to the touch—about 110°F, or what feels like a cozy bath. This should only take a minute or so; if it gets too hot, give it a moment to cool before adding it to the dry ingredients so you don’t harm the yeast.
Make a little well in the center of your dry mix and pour in the warm milk mixture. Whisk from the inside out until you have a smooth, pourable batter—something just thicker than heavy cream, similar to pancake batter. Stir in the malt vinegar and the remaining two tablespoons of water until fully combined.
Cover the bowl with a damp kitchen towel and set it somewhere warm to rise. After about an hour, the batter should have doubled in size and be alive with bubbles and a soft, foamy top.
Give the batter a gentle stir. Heat a griddle or large skillet over medium heat and melt a bit of butter to coat the surface. If your crumpet rings aren’t nonstick, brush them liberally with butter too. (They should be about 3 to 3½ inches wide and 1 inch tall.) Place the rings on the griddle for a minute to warm through.
Pour ½ cup of batter into each ring, then lower the heat to medium-low. Let them cook slowly—this is where the magic happens—as bubbles form and pop along the edges, creating those signature little holes. After about 6 to 7 minutes, the centers will begin to pull away from the rings, though the tops will still look a touch tacky. Carefully lift off the rings with tongs, flip the crumpets, and cook just another minute or so until golden in spots.
Transfer to a wire rack to cool slightly while you prep the next batch. Re-butter the rings and repeat until you’ve worked through the batter.
When you’re ready to eat, toast the crumpets until deeply golden and crisp on both sides, about 4 minutes. Spread generously with butter so it melts into every little hole, then top as you wish—honey, jam, or something savory and unexpected.