Crumpets

Ingredients:
150g bread flour
200g warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon active dry yeast
1 teaspoon baking powder
extra warm water for yeast

I have tried recipes with milk instead of water and baking soda instead of backing powder, but this combination is by far the best. Start by placing the flour, salt and the warm water (200g) in a stand mixer and mix thoroughly for about 8 minutes. You can also do this by hand in a bowel with a wire whisk, mixing for 15 minutes. This step in needed to work the gluten in the flour. While the stand mixer is running (or before you start mixing with a whisk) add the sugar and the yeast to a bowel and add enough warm water to dissolve. It should start to foam up after a few minutes.

After the salt, flour water mixture is mixed, add the yeast and the baking soda and mix again for about 1/2 a minute. Transfer to a jug and place in a warm place until it has doubled. This will vary from about 25 minutes to an hour depending on the temperature.

When the mixture had doubled place crumpet rings (Buy on Amazon)on a flat pan. I used a crepe pan, but any flat pan will do. If you have an electric griddle that will be ideal. You want the surface temperature to be around 200C (about 390F). I have a gas stove and used an infrared thermometer to keep the temperature close to 200.

After about a minute the rings should be warmed and ready. Spay some cooking spray into each and pour in the batter about 1/2 way up. Continue to cook until the tops have set. Once the tops have set, pull the rings off (using tongues) and flip. Cook for an additional 30 seconds or so until the tops are lightly golden brown. Transfer to a wire rack and cool.