Easy traditional recipe for Scottish crumpets. They are not like the spongy leavened English crumpets. They are thinner, and wider, more like a pancake, with one side smooth and darker, while the other is dotted with holes. Crumpets are great at breakfast, spread with butter and jam, or in the afternoon with tea.
Song of the day: "Butter" by BTS.
Easy Traditional Scottish Crumpets with baking soda!
This month we and our friends from Eat the world travel through Scotland, virtually of course. We were quite happy to find this recipe as crumpets are totally one of our favorites for breakfast. For those of you who have not tried or even know what a crumpet is, I am going to fill you in from recipe to the delight of eating them! Come joins us in our kitchen and let's celebrate some Scottish deliciousness and create these wonderful Scottish crumpets!
Six simple ingredients to the most delicious morning crumpet!
I was really surprised at how easy this recipe is. Just a few ingredients and very little work. You gotta love that, right? Here is our list:
- all purpose flour
- baking powder
- fine granulated sugar
This is how we do Easy Traditional Scottish Crumpets with baking Soda!
- Firstly we want to get the gridle or pan hot, so turn it on to a low heat setting.
- Secondly, we sift the flour and baking powder into a bowl. Then we add , sugar, and salt, and stir again.
- Next, whisk together the eggs and milk.
- Lastly, add the wet to the dry and mix gently. Do not over mix or it will turn gluey!
The gridle is hot time to cook the crumpets!
In Scotland they use a jug to pour the batter onto the gridle. I used a scoop that Nicoletta brought back from Japan. One that they use to make Dorayaki. You can also use a spoon or small ladle!
So scoop some batter or if you have it in a jug just pour out enough to form a 5 inch round, let it cook for a few minutes until bubbles form, however turn them before the top starts to cook and dry out. Turn over and cook till golden brown. Take off gridle and place into a clean tea towel, fold over to cover to keep warm!
The art of eating crumpets
In Scotland the crumpets are served for breakfast with jam/marmalade and butter and they are traditionally rolled up before eating. They are also popular at afternoon tea.
If you're not serving them immediately toast them just before serving. They taste delicious with their crispy top and gooey inside.
Lovely play of flavor and texture!
I love that they have a crispy edge, and the inside is soft and airy. These Easy Traditional Scottish Crumpets with Baking Powder pair so well with the melted butter and lovely jams. In the picture we have homemade blueberry jam and no-sugar apricot jam. More favorite combinations are:
- Homemade blackberry jam and ricotta
- Hazelnut chocolate spread
- Butter and raspberry jam
- peanut butter or almond butter
Really you can come up with so many, be creative. Plan your next weekend breakfast or tea time and try these amazing crumpets, fun, easy and delicious!
More Scottish recipes from fellow bloggers
Check out all the wonderful Scottish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
A Day in the Life on the Farm: Scottish Smoked Salmon Pate
Sneha’s Recipe: Shortbread Cookies - Scottish
Magical Ingredients: Scottish Tattie Scones
Kitchen Frau: Cranachan (Raspberry, Whisky & Oat Cream Parfaits)
Sugarlovespices (us!): Easy Traditional Scottish Crumpets with baking powder
- 250 g all-purpose flour
- 2 tsp baking powder
- 25 g fine granulated sugar
- 30 g unsalted butter, melted
- 300 ml 2% or whole milk
- 1 large egg
- pinch of fine sea salt
- Place a heavy based wide frying pan or gridle over low heat to get it ready.
- Sift the flour and baking powder into a large bowl. Stir in the sugar and the salt.
- In a medium bowl, or jug, beat the egg, then add the milk and melted butter. Mix.
- Then, add to the dry mixture. Stir with a spatula just enough to combine so as not to develop the gluten.
- Grease the bottom of the pan with a piece of parchment paper rubbed in butter or oil.
- With a small ladle, or directly from the jug, if using, pour out the batter into the pan, to make crumpets about 4-5 inches (10-12 cm) in diameter. Pour as many as will fit into the pan without touching.
- Bubbles will start to form and then burst on the upper surface of the crumpet. Before the upper surface dries, flip it and cook it on the other side until golden brown. About 4-5 minutes in total. Have a trial to make sure the heat is right, you may need to adjust it.
- Keep the cooked crumpets in a folded tea towel to keep them warm.
- Enjoy with butter and jam, or just jam, with a nice cup of tea or coffee.
If you find your batter is too thick just add a smidge more milk.
The original recipe used whole milk, we wanted to make it more cholesterol friendly and used 2% milk.
You can freeze them, just wrap them in plastic wrap tightly and then into a zip lock freezer bag. When you want them, just pop them in the toaster and within minutes you will have some pretty amazing crumpets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/snack
- Method: stove top
- Cuisine: Scottish
Keywords: Scottish food, Scottish crumpets, butter, milk, Scottish breakfast eggs, baking powder, world food, homemade,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.