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1
In a small bowl, dissolve yeast with 1/3 cup of the warm milk.
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2
Set aside until foamy (5-10 minutes).
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3
In a large bowl, add flour.
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4
Make a well in the center of the flour and pour in both the yeast mixture and the remaining warm milk.
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5
Beat for at least 5 minutes.
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6
Cover the bowl and let the batter rise in a warm place for 1 hour.
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7
In a small bowl, dissolve baking soda in the warm water.
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8
Add to the flour mixture, beating it in thoroughly.
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9
Cover bowl and let rise in a warm place for another hour.
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10
Grease a griddle and crumpet rings with melted shortening.
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11
Place the crumpet rings on the griddle and heat the griddle to 275 degrees F or until a drop of water sprinkled on the griddle sizzles.
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12
Pour enough batter into the crumpet rings to fill the rings half full.
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13
Cook the crumpets for about 5 minutes.
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14
Turn over each crumpet when the surface loses its liquid appearance.
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15
Cook for an additional 1-2 minutes.
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16
Remove the crumpets from the griddle, ease off the rings.
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17
Continue filling rings and cooking until all batter is used.
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18
Serve warm with plenty of butter.
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19
NOTE: To achieve the proper degree of honeycombing, a crumpet batter must be thin enough to let some bubbles rise to the surface during cooking.
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20
If none appear, add a little more liquid to the batter.
