Recipe#6357

Title: ENGLISH CRUMPETS

From Ron's Plaice in Blackpool

200       g            Strong white flour
   2 1/2   ml           Salt
   2 1/2   ml           Sugar
 100       ml           Milk
  10       ml           Dried yeast
   1       pn           Bicarb of Soda
                        Fat for frying
  English crumpets are delicious when spread hot with
  butter. The butter soaks into the crumpet and drips
  down your chin as you bite them:)
  
  Strong white flour is the type bakers use for bread
  dough.  High in gluten in makes a good risen batter or
  dough.  In England we have 'Crumpet Rings' which are
  metal, about 3" in diameter.  These are placed into a
  fry pan and act as moulds while the crumpet cooks.
  Crumpets can be anywhere between 2" and 5" in diameter.
  
  Sift the flour and salt into a mixing bowl.  Gently
  warm the milk to just hand hot and sprinkle on the
  dried yeast.  Leave to stand for 10 or 15 minutes
  until frothy.  Add the yeast mix to flour and beat to
  a smooth batter.  Cover with a damp cloth and leave to
  stand in a warm place for 45 minutes, or the batter
  has doubled in size.  Dissolve the bicarb in 15ml of
  warm water and beat it into the batter.  Cover again
  and leave to stand for a further 20 minutes.  Place a
  3 inch metal pastry cutter into a hot greased fry pan.
  Pour in about table spoon of the batter to cover the
  base thinly. Cook until the top is set and the bubbles
  have burst. Remove it from the ring, turn the crumpet
  over and cook the other side for 2 or 3 minutes only.
  It should just colour slightly. Cool on a wire rack.
  Eat them now, or leave to go cold and toast them until
  brown on both sides. Spread with lots of good butter
  and enjoy:)