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1
In a bowl, whisk the flour, yeast and salt.
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2
In a small saucepan, heat the milk with the sugar until warmed, about 85.
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3
Make a well in the center of the dry ingredients and pour in the warm milk.
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4
Stir until the dough is evenly moistened; it will be a little stiff.
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5
Cover and let stand in a draft-free area until billowy, about 2 hours.
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6
In a small bowl, stir the baking soda into the warm water until dissolved.
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7
Using a handheld mixer at low speed, beat the liquid into the dough until smooth.
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8
Let the batter rest for 30 minutes.
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9
Preheat a cast-iron griddle or large nonstick pan over moderate heat.
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10
Brush the pan with butter.
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11
If it browns right away, turn the heat down.
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12
Working in batches, brush the insides of 2 1/2-inch shallow ring molds with butter and set them on the griddle.
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13
Spoon 2 1/2 tablespoons of the batter into each ring, allowing it to flow to the edges.
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14
Cook over moderate heat for about 5 minutes, until the bottoms are golden and bubbles appear on the surface.
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15
Brush the tops with butter and invert the molded crumpets.
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16
Cook until golden on the bottom, about 2 minutes longer.
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17
Transfer the crumpets to a rack and carefully remove the rings.
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18
Repeat with the remaining butter and batter.
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19
Serve the crumpets right away or slice and toast them.
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20
Serve with softened butter and Apricot-Praline Butter.
