Crumpets

1. 1

   Whisk the bread and all-purpose flours and yeast together.

2. 2

   Stir in the milk and 3/4 tepid water.

3. 3

   Cover and let stand in a warm place until the mixture has risen and begun to deflate.

4. 4

   Dissolve the baking soda and salt in the remaining tepid water and whisk into the batter.

5. 5

   Heat a large griddle over medium heat.

6. 6

   Have ready four 4in (10cm) crumpet rings.

7. 7

   Lightly oil the pan with oiled paper towels.

8. 8

   Put the rings in the pan.

9. 9

   Pour the batter into a glass measuring cup.

10. 10

    Pour enough batter into each ring to come about 1/2 3/4 in (12cm) up the sides.

11. 11

    Cook for about 8 minutes, or until the batter has set all the way through and the top is covered in holes.

12. 12

    If no bubbles appear the batter is too dry; stir a little water into the remaining batter.

13. 13

    Lift the rings off the crumpets.

14. 14

    Turn the crumpets and cook for about 3 minutes more, or until just golden.

15. 15

    Repeat with the remaining batter.

16. 16

    Serve warm.

17. 17

    (If desired, cool the crumpets, split and toast them.)

* Per serving · 4 servings · Values may vary.