Crumpets!!! With 3 times as many exclamation marks.

Yes. They’re that good and worthy of {at least} three exclamation marks. Now that I’ve made crumpets multiple times, {or, um, twice}, I think I’m improving my technique. Case in point: the crumpets have been getting holier without having to go to church or say penance. The more holes a crumpet has,  the better routes for butter saturation. Holy moly.
For my second try, I decided to mix things up.  I substituted whole wheat pastry flour for the all-purpose. I also added honey and cinnamon  for flavor. I think for my next attempt I will use vanilla and maple syrup. I’m tempted to add chocolate chips, but I fear they will interfere with hole production.

Honey Cinnamon Whole Wheat Crumpets

Adapted from King Arthur Flour
  • 1 1/2 cups lukewarm water
  • 1 cup lukewarm milk
  • 2 tablespoons melted butter
  • 3 tablespoons honey
  • 3 1/2 cups whole wheat pastry flour
  • 2 1/2 teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons salt

1) Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.

2) Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don’t have an electric griddle, preheat a frying pan.

3) Lightly grease the griddle or frying pan, and place well-greased 3 3/4″ English muffin rings in the pan, as many as will fit.  Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.

4) After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown.

5) Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently.

6) Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.

Yield: about twenty 3 3/4″ crumpets.

Photos by Paulrus
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14 thoughts on “Crumpets!!! With 3 times as many exclamation marks.

  1. Yum! What a fun recipe to try!
    About my granola–besides the flavors, this is the same recipe I always use. I love how the granola always turns out and it’s so easy. Once it’s out of the oven, don’t touch it until it’s all cooled. Then break into clumps. I used to always stir it up right out of the oven and could never figure out why there were no clumps, which I like. It’s “sets up” while it’s cooling. But this is the same recipe I use and just change up flavors and ingredients. Thought I’d share that with you. ;) I got the recipe a year or so ago from Barbara Bakes.

  2. You reminded me that I want to make crumpets too. I had collected everything I need, but…then I forgot until your post. Beautifully done…your crumpets look perfect.

  3. Okay so I am going to have to try this so I can say I have made crumpets. And that I have eaten them. Isn’t it sad, I don’t think I’ve ever had them!

  4. I LOVE crumpets! I was practically raised by Brits. But, I’ve had a hard time finding good ones in the States – you may have just solved that problem! Thanks for the inspiration.

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