Ingredients for Gary Rhodes Homemade Crumpets
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How to Make Gary Rhodes Homemade Crumpets
- Sift together 2 cups of all-purpose flour and 1/2 teaspoon of salt into a large bowl.
- In a small bowl, activate 1 teaspoon of active dry yeast with 2 tablespoons of warm water (105-115°F). Let stand for 5 minutes until foamy.
- Whisk 3/4 cup of warm water into the flour mixture. Add the activated yeast mixture and stir until just combined.
- Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once risen, check the batter consistency. If it's too thick, add the remaining 1/4 cup of warm water, a tablespoon at a time, until you reach a smooth, pourable consistency.
- Let the batter rest for 8-10 minutes.
- Warm a lightly oiled non-stick frying pan or griddle over medium-low heat.
- Lightly butter 4-6 crumpet rings (3-4 inches in diameter) or use small tartlet rings instead.
- Place the rings onto the heated pan. Pour batter into each ring, filling them about halfway.
- Cook for 3-4 minutes, or until small holes appear on the surface and the edges look set.
- Carefully flip each crumpet and cook for another 1-2 minutes, until golden brown on both sides.
- Remove the crumpets from the pan and serve immediately with plenty of butter and your favorite jam or preserves. Optional: Add the finely grated zest of 1 lemon to the batter for a zesty twist.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
0g
Carbs
6g
