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76% would make again

Homemade Crumpets

Amy Harriott-Gregory
Tasty Team
January 25, 2021
Homemade Crumpets

Ingredients

for 8 crumpets

  • 2 cups plain flour (300 g)
  • 1 cup warm water (200 mL)
  • 1 cup oat milk (200 mL), warm
  • 1 teaspoon salt
  • 2 teaspoons caster sugar
  • 2 teaspoons baking powder
  • 2 teaspoons dry active yeast
  • 2 tablespoons warm water

Nutrition Info

  • Calories 145
  • Fat 0g
  • Carbs 30g
  • Fiber 1g
  • Sugar 2g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
  2. Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.
  3. Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
  4. Cover with a plate and leave somewhere warm to proof for 1 hour.
  5. Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
  6. Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
  7. Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
  8. Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
  9. Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.
  10. Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
  11. Cover with a plate and leave somewhere warm to proof for 1 hour.
  12. Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
  13. Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
  14. Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!

Related Recipes

Ingredients

for 8 crumpets

  • 2 cups plain flour (300 g)
  • 1 cup warm water (200 mL)
  • 1 cup oat milk (200 mL), warm
  • 1 teaspoon salt
  • 2 teaspoons caster sugar
  • 2 teaspoons baking powder
  • 2 teaspoons dry active yeast
  • 2 tablespoons warm water

Nutrition Info

  • Calories 145
  • Fat 0g
  • Carbs 30g
  • Fiber 1g
  • Sugar 2g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
  2. Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.
  3. Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
  4. Cover with a plate and leave somewhere warm to proof for 1 hour.
  5. Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
  6. Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
  7. Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
  8. Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
  9. Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.
  10. Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
  11. Cover with a plate and leave somewhere warm to proof for 1 hour.
  12. Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
  13. Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
  14. Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
Homemade Crumpets

Related Recipes

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