Butter Pecan Crumpets Recipes

HOMEMADE CRUMPETS

Steps:

• Dry ingredients: In a large bowl, without the yeast and salt touching directly, combine the flour, sugar, salt, yeast and bakind soda.
• Make the batter: Add the water and use a handheld electric beater to beat the mixture for 1 full minute. Start on low-meidum so that it doesn't splatter, working up to medium-high.
• Rest the batter: Cover the bowl with a clean tea towel or plate and sit it in a warm place for 30-45 minutes. It should look a little frothy on top by the end but won't rise much.
• Prep the crumpet rings: Grease the inside of 3-4 crumpet rings with a little butter then dip them in flour and tap off any excess.
• Heat the pan: Heat a large, non-stick, flat bottomed frying pan over med-high heat. Let it heat for a couple of minutes until it feels hot when you hover your hand over the top.
• Cook (stage 1): Place 2-3 of the crumpet rings into the pan and tip about 1/4 cup of batter into each one. Let them cook for 5-6 minutes until there is a good ring of dry batter and bubbles all burst around the edge of the crumpets.
• Cook (stage 2): Turn the heat to low-med and cook for a further 5-6 minutes until all the bubbles have popped and he crumpets look dry all over (once dry, no more bubbles will pop)
• Flip & finish: Remove the rings and flip the crumpets for 2-3 seconds - just enough to seal the top, not colour them. Remove them from the pan and allow to cool.
• Clean the rings and re-grease and flour. Start again from step 7 for the remaining batter.
• Toast & serve: Always toast crumpets until golden before serving. In a toaster or under a broiler or overhead grill.

BUTTERMILK CRUMPETS

Steps:

• In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
• Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
• Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.