Mike van de Elzen: Mother's Day crumpets

Mother's Day 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 gm plain flour  1 tsp baking powder  1 tsp baking soda  Pinch of salt  Sunflower oil for cooking 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 medium 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.