The CAB Recipe: Crumpets

They're not just for tea-time.

Crumpets are generally the perfect vehicles for your favorite spreads. Unlike bagels and sandwich loaf bread, crumpets have the added benefit of a porous top, which absorbs and holds whatever you put on it, whether it's butter, jam, or even pesto to go with an open-face crumpet sandwich. Similar to pancakes, crumpets have the addition of yeast, which adds a slight rising time to it. Fortunately, they keep well for a couple days so they can be made in advance.

Ingredients:

• 1 cup + 1 tablespoon of All-purpose unbleached flour
• 1 teaspoon dry active yeast (the best is SAF Instant yeast, which you can find at HT Oaktree Market)
• 1/2 teaspoon salt
• 1/2 teaspoon honey
• 3/4 cup + 2 tablespoon scaled milk (separated)
• 1/2 teaspoon baking soda
• 1 tablespoon melted butter

This batter needs a little rising time

Instructions:

1. Whisk the flour and the yeast together. Next, add the salt and whisk in. Do these separately, as direct contact between the salt and the yeast without flour means instant death for those little yeasties. Next add the honey and 3/4 cup of scalded milk cooled to 70-90º.
2. Place this mixture in a stand mixer, using the paddle attachment mix for about 5 minutes until it is properly mixed (you can also mix by hand). Pull the bowl out of the mixer, cover with a moist warm towel and let sit for about an hour, or until the dough has doubled in size.
3. Mix in the baking soda and the final 2 tablespoons of scalded milk. Once this is incorporated, cover again and let rise for about a half hour.
4. Heat a griddle or pan to 275º. (A drop of water will sizzle, but stay in place on the pan.)
5. Place a well-buttered 4" baking ring or a can of roughly the same size (a tuna can works well) with its top and bottom removed on the griddle. Spoon in your batter and let it cook for about 2 minutes, remove the ring. The crumpet should retain its shape. Let cook until it is browned underneath and by then the top should begin to set in a pattern of holes; if it browns without beginning to set, your pan is probably too hot. Flip and cook on the other side for about a minute. Here, you want the crumpet to finish cooking, but not brown. Once the dough is set, remove and cool on a wire rack.

The biggest trouble most people run across is getting the bubbly top. If flipping causes them to look like pancakes, another option is to finish them in the oven set at around 375º for a few mintues until hardened. Additionally, if the batter is too thick, it will also prevent the top from setting quickly, so try using less batter per crumpet if you're having trouble.

If you're new to the crumpet (or baking) realm, try some expert crumpets and bottomless teas at The Crumpet Shop in Pike Place Market. They have many varieties to copy at home and you can watch them bake to improve your own technique.