- 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,