Mike Van de Elzen: Hot homemade crumpets

Hot homemade crumpets Cook time: 10 minutes Prep time: 30 minutes Serves: makes 10-15 375 ml warm water 250 ml milk 1 tbsp dried yeast 1 tbsp raw sugar 400 g plain flour 1 tsp baking powder 1 tsp baking soda Pinch of salt Sunflower oil for cooking Serve with some Marmalade & soft butter Combine the water, milk, yeast and sugar in a jug and set aside to activate. Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time. 10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside. Heat a large cast iron frypan over a meduim heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes flip and continue to cook on a low heat until golden. Repeat until all the batter is used. Serve hot with marmalade and butter. LISTEN ABOVESee omnystudio.com/listener for privacy information.