Susan Stoneman – Drop Crumpets
- Prep Time24 min
- Cook Time6 min
- Total Time30 min
- YieldMakes around 24 (depending on size)
- 115g plain flour
- 115g strong flour
- Half teaspoon cream of tartar
- 4g dried yeast
- 250ml lukewarm water
- Half teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 140ml lukewarm milk
- Vegetable oil for frying
Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.
The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes
Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets
Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.
Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.
Turn over and cook the other side.
Keep warm and eat with the topping of your choice. Lovely with just butter and honey.