Have you ever made crumpets before? It's been years since I have, and over the weekend I decided tea-and-crumpets would make a fine lunch one day, and it did!
They're similar to pancakes, but because they're made with yeast they're softer and lighter. I use pancake rings to make mine so that I end up with perfect circles. (Spray the rings with cooking spray if you want an easy release.)
Crumpets end up with these delicious little holes on top, perfect for holding the butter you will surely want to melt on them. Confession: I later added some of my special reserve of a friend's homemade blueberry jam. Decadent! Now here's how I make 'em.
1 cup + 5 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast active yeast
1/2 cup warm water
1/2 cup warm milk
1/3 cup melted butter
1 egg, beaten well
In a medium bowl, combine flour, salt, sugar and yeast. Add water, milk, butter and egg and blend until smooth. Cover and let mixture double in size. Ladle batter into rings and cook on medium heat in iron skillet. Yields about 10 crumpets. Serve hot with butter, preserves, or use as the bread for an open-face crab or chicken salad sandwich.