Buttermilk Crumpets Recipes

BUTTERMILK CRUMPETS

Steps:

• Whisk Flour, Yeast & Sugar together.
• Combine Buttermilk, Butter, Salt & Honey.
• Fold the wet ingredients into the dry until just combined. (Don't over-mix! It will make your batter flat and dense.)
• Allow the batter to rise for at least an hour.
• Scoop roughly 1/4 Cup of batter into lightly oiled silicon cupcake tins or ring molds placed on an oiled baking pan or silicon baking sheet. (So many options, basically you want to choose something that will help the crumpets hold their shape, one recipe ever recommended using mason jar lids.)
• Bake at 300 degrees for 25-30 minutes, until batter is cooked thru and firm. The tops will be lightly browned.
• Cut in half, top with Butter and Honey, or Jam, or Syrup, or Nutella, or Chocolate Sauce, or.... anything at all that sounds delicious.

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.