All those bubbly holes to catch whatever jam or butter suits you! These tasty treats take a little time, but the unique texture and flavour is worth it! They toast up wonderfully, if there are any left over!
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| Prep Time | 11/2 hours |
| Cook Time | 3-5 minutes per pan |
| Servings |
crumpets
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Ingredients
- 1 1/2 cups all purpose flour or spelt
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon instant /fast-rising yeast
- 1 cup oat milk, or other unsweetened, unflavoured plant milk
- 1/2 cup water
- 1/2 teaspoon baking soda
Ingredients
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Rate this recipe!
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Instructions
- In a large mixing bowl, combine the flour, salt, sugar and yeast.
- Heat the milk to approximately 110 degrees F or until it feels warm to the touch.
- Add the warm milk to the dry ingredients and mix until dough becomes a thickened, stretchy, smooth consistency.
- Cover with a plastic wrap and let rise for about an hour until the mixture has doubled in size.
- Stir together the baking soda and water in a small glass until soda has dissolved. Stir this mixture into the larger bowl of dough and let sit for another 30 minutes. This helps create even more bubbles!
- Heat a heavy pan with a little oil. Grease the crumpet rings or any round rings you are using.
- When the pan is a medium heat, place the greased rings in the pan and put about 1/4 cup of dough into each circle. Allow the crumpet to become quite brown on the bottom. The top will start to look very bubbly!
- When the top of the crumpet looks like the holes have popped and they are staying open, check carefully to see if the bottom is golden. If so, flip the ring over. Let it sit for a minute and then carefully remove the ring so that the crumpet can brown on the other side. It will be less brown on the second side. When cooked through, remove from heat and let rest on a wire rack while you make the remaining crumpets.
- These are wonderful while warm but they keep well. Toasting them up a little is especially delicious, as it adds a crispiness. Enjoy!
Recipe Notes
These are wonderful with any jam or jelly, but especially good with Fresh Raspberry Preserves! Try with a bit of a vegan butter and a little drizzle of Sweet Honee as a special treat!
