Buttermilk Crumpets Recipes

BUTTERMILK CRUMPETS

Steps:

• Mix yeast and sugar into the water and set aside for 5 minutes, until frothy.
• Combine flour with salt in a large bowl and make a well in the centre.
• Pour in the yeast mixture along with buttermilk and mix into a thick batter.
• Cover and set aside in a warm spot for 1½ hours.
• Stir baking soda into the water, then mix into the batter. Cover and set aside for a further 30 minutes.
• Heat a large frypan over a low-medium heat. Grease rings (egg rings are great for this) with butter and add a knob of butter to the pan. Place rings in the pan.
• Add a ladle of batter to each ring and cook until the top surface is cooked and covered in bubbles, taking care not to burn the base. They will take around 5 minutes to cook.
• Toast prior to serving.

BUTTERMILK CRUMPETS

Steps:

• Whisk Flour, Yeast & Sugar together.
• Combine Buttermilk, Butter, Salt & Honey.
• Fold the wet ingredients into the dry until just combined. (Don't over-mix! It will make your batter flat and dense.)
• Allow the batter to rise for at least an hour.
• Scoop roughly 1/4 Cup of batter into lightly oiled silicon cupcake tins or ring molds placed on an oiled baking pan or silicon baking sheet. (So many options, basically you want to choose something that will help the crumpets hold their shape, one recipe ever recommended using mason jar lids.)
• Bake at 300 degrees for 25-30 minutes, until batter is cooked thru and firm. The tops will be lightly browned.
• Cut in half, top with Butter and Honey, or Jam, or Syrup, or Nutella, or Chocolate Sauce, or.... anything at all that sounds delicious.

BUTTERMILK CRUMPETS

Steps:

• In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
• Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
• Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

BUTTERMILK CRUMPETS

Steps:

• In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
• Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
• Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.