Recipe#2196

Title: Crumpets 01

rec.food.recipes archive

1/4 cup warm water (115 deg. F.)
 1 package dry yeast
 1 teaspoon sugar
 1/2 cup milk, scalded and cooled to lukewarm
 1 egg
 1 1/2 cups flour
 1/4 teaspoon salt
 2 tablespoons butter, melted
 Combine the warm water, yeast and sugar in a mixing bowl and let
 set for 10 minutes.
 Add the milk and egg and mix well.  Add the flour, salt and butter
 and beat vigorously until batter is smooth.  An electric mixer
 works fine -- the beating encourages the holes to form.
 Cover the bowl with a towel and set in a warm draft-free place for
 an hour or more or until batter has doubled in size.  Stir batter
 to deflate it.
 Heat a skillet to moderate heat.  Arrange the well-buttered rings
 on the skillet and let them warm up.  Drop a heaping tablespoon of
 batter into each ring.  When crumpets begin to bubble and bottoms
 are lightly brown, remove rings, turn crumpets and brown the second
 side.  Serve hot from skillet.  Makes about a dozen.