I recently learned how to make crumpets and I’m so excited. So what are they? Crumpets are small griddle cakes made from an unsweetened batter eaten in the U.K., Canada, New Zealand and Australia. They were originally part of the Anglo-Saxon diet and made when bread ovens were unavailable.
They can be found in some supermarkets in Japan such as Seijo Ishii, but they sell out very quickly. Because of this, someone very kind shared a recipe for them with the English community so we could make them at home. It turns out that they are really easy to make. I’m going to share the recipe with you so you can try them out.
INGREDIENTS (Makes 6)
150g plain white flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon baking powder
1 teaspoon dried yeast
- Add flour, water and salt to a mixing bowl
- Mix vigorously with a whisk until your arm aches (at least 5 minutes)
- Mix a few ml of water into the dried yeast
- Add sugar, baking powder and the yeast mixture to the bowl and mix for another 30 seconds or until the batter is smooth
- Cover the mixing bowl and put in a warm place for 15 minutes (the mix will expand, so use a big bowl)
- Place a greased metal biscuit (‘cookie’ in American) cutter into the middle of a non-stick frying pan
- Pre-heat the pan on medium high
- Drop about 60g of the batter into the biscuit cutter and cook for about 4 minutes
- Carefully remove the biscuit cutter. If the top is still soft, flip it over for a few seconds
- Repeat until they’re all done
- Toast them as you would with regular bread and eat with anything you like
So that’s the recipe. Personally, I don’t have any biscuit cutters so I use a really small pan (originally a sandwich toaster that works on the stove) and they turn out great.