From the Anchor Yeast Kitchen
Crumpets
Prep 1 hr 30 mins
Frying Time
30 mins
Total 2 hr
Makes 48 Crumpets
easy
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By
Anchor Yeast Kitchen
These authentic, chewy and delicately spongy crumpets have a delicious depth of yeasty flavour you won't be able to resist.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
10
ml
Salt
( 2 tsp )
60
ml
Sugar
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Warm milk
( ½ cup )
500
ml
Cold water
( 2 cups )
30
ml
Oil
( 2 tbsp )
30
ml
Vinegar
( 2 tbsp )
3
ml
Bicarbonate of soda
( ½ tsp )
125
ml
Warm milk
( ½ cup )
Oil
( to fry )
Method
Mix the flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Combine warm milk, water, oil and vinegar together.
Dissolve the bicarbonate of soda in the warm milk and add to the first milk mixture. Mix through.
Pour the liquid mixture into the flour mixture to form a batter. Mix well until the mixture is smooth. Cover with greased plastic and rise in a warm place for 20 minutes.
Knock the batter down with a wooden spoon and should the mixture is too thick, add about 30 – 50 ml of water and stir the mixture through. For the Pancakes the mixture must be runny for the batter to run into the fry pan – without difficulty. For the Crumpets and the Waffles the mixture should be a little more firm to keep shape.
Coat a fry pan with a little oil.
Place spoonfuls of the knocked down batter into the fry pan. Fry until bubbles appear on the surface.
Ease a lifter under each crumpet, lift and flip over.
Fry until golden brown and lift onto a plate. Cover and keep warm.
Serve the crumpets, drizzled with syrup and decorate with a sprig of mint.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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