Ingredients
- 2 Cups AP Flour
- 1 tspn Salt
- 1 Cup Milk warm
- 1 Tbspn Yeast
- 1 tspn Sugar
- 1 Cup Water warm
- ¾ tspn Bicarbonate of Soda
- 1 oz Vegetable Oil for cooking
Instructions
- Sift the flour into a bowl and add the salt.
- Mix the milk, yeast and sugar and set aside until frothy (about 10 minutes).
- Mix and knead with the flour until a smooth dough forms, cover and leave to double in size (about 2 hours).
- Once dropped down, mix in the water and bicarbonate of soda to form a batter and leave to double in size again for 30 minutes. (until the batter is filled with bubbles).
- Whilst rising, set a griddle or cast-iron skillet on low heat until it is hot enough that a drop of water sizzles on it.
- Lightly oil the skillet, place lightly oiled crumpet rings on it and let them heat for a moment.
- Spoon in enough batter to half fill the rings.
- Cook until the bottoms are lightly browned and the tops are set.
- Remove the rings, turn over and cook until the tops are lightly browned.
- Remove and set on a wire rack to cool.
- Toast before serving and generously spread with butter.
*** If you do not have muffin rings, cook drops of the batter as for small breakfast pancakes. You now have “Pikelets”
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 20mg | Iron: 1mg