My mum used to buy packet crumpets as a bit of a breakfast treat while I was growing up. However, I had stopped buying them in recent years after reading the ingredients list on the back of the pack. Last week I made a successful batch from scratch. Popular with both the kids and adults in this house. They are a little softer than the commercial variety, but quite delicious. As well as being quite inexpensive ( this recipe makes about 24) while also knowing exactly what goes into them. I made another batch yesterday and popped half of it into the freezer for a quick but weekend-worthy breakfast.
1 teaspoon dried yeast
3 cups lukewarm water
4 cups plain flour
2 Tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
Dissolve yeast in water.
Add remaining ingredients.
Beat until smooth with a whisk or electric beaters.
Melt butter in frypan. Coconut oil could also be used. You will need egg rings. I found mine in the supermarket, but you would also be able to find them in kitchenware stores and sometimes hardware stores.
Cook over a low heat for approximately 10 minutes or until surface is covered in holes.
Cover pan and cook for a further 2 to 3 minutes to set the surface. Remove from pan and cool on wire rack.
We served ours with the second last jar of our feijoa jam. But of course any variety of jam, marmalade, peanut butter or vegemite could be used.
Enjoy! And do let me know if you try them.