• 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”