Crumpets
Ingredients Flour Mixture 350g white AP flour; 14g fast acting dried yeast Milk Mixture 1 tsp white sugar; 350ml warm milk Baking Soda Mixture 150–200ml tepid water; ½ tsp baking soda; 1 tsp salt For Cooking Olive oil for cooking Steps Mix flour and yeast in a large bowl. Dissolve the white sugar in the warm milk. Combine with the flour mixture. Beat the mixture for 3–4 minutes until you have a smooth batter. Cover the bowl a tea towel. Let stand for about an hour - until the mixture rises and then begins to fall. Mix 150ml of tepid water with the baking soda and salt. Stir this liquid into the batter until evenly combined. Gradually stir in as much of the remaining tepid water as you need to get a thick dropping consistency. Cover the bowl and leave the batter to rest for about 20 minutes. Heat a flat griddle on a medium-low heat. Lightly but thoroughly grease the inside of two to four 7–8cm metal crumpet rings (however many fit comfortably enough to cook and flip on your griddle)...
