Ingredients
Scale
- 240ml (1 cup) warm milk
- 7g (2¼ tsp) active dry yeast
- 1 tsp granulated sugar
- 170g (1½ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp unsalted butter, melted, plus extra for serving
- 1 tsp apple cider vinegar
Instructions
- Dissolve yeast and sugar in warm milk. Let sit 5–10 minutes until foamy.
- Whisk in flour, baking soda, and salt until smooth. Cover and let rise 1 hour at room temperature.
- Stir in melted butter and vinegar. Batter should be thick but pourable.
- Heat a nonstick skillet over medium-low. Lightly grease crumpet rings (or 3-inch cookie cutters).
- Fill rings ⅔ full with batter. Cook 8–10 minutes until top sets and forms holes, then flip and cook 2–3 minutes more.
- Transfer to a wire rack. Serve warm with butter, jam, or clotted cream.
Notes
- For authentic crumpet texture, use a cast-iron skillet and keep heat low to develop the signature honeycomb interior.
- Hold a damp tea towel over the skillet during cooking to trap steam and promote hole formation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crumpet
- Calories: 92 Kcal
- Sugar: 1g
- Sodium: 96mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
