Griddled Holey English Crumpets with Butter
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A loose yeast batter of flour, milk and water is left to bubble, lifted with baking powder, then cooked slowly in buttered rings on a covered pan until the tops are riddled with holes, flipped briefly and served hot with butter.
Always check the labels of the products you use.
Method
- 1
Batter. Whisk the batter for 2 minutes and leave it to bubble for an hour.
- 2
Activate. Stir in the baking powder mixture and rest 10 minutes.
- 3
Heat. Warm the buttered rings in the pan over medium-low heat.
- 4
Cook. Fill the rings and cook slowly until the surface is full of holes and set.
- 5
Finish. Remove the rings, flip and colour the tops lightly.
- 6
Serve. Toast and butter while hot.
Storage
Cool on a rack and keep airtight for up to 2 days, or freeze for up to 1 month. Toast before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- whisk
- cling film
- large heavy non-stick frying pan with a lid
- 4 crumpet rings or 9 cm metal pastry rings, buttered
- palette knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 146 kcal |
| Protein | 3.5 g |
| Carbohydrate | 20.1 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.4 g |
| Fat | 5.7 g |
| of which saturates | 3.4 g |
| Fibre | 0.8 g |
| Salt | 0.54 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
