Scottish Crumpets Recipes

CRUMPET RECIPE

Steps:

• Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
• Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
• Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
• Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
• Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
• Brush non stick skillet lightly with melted butter then place rings in the skillet.
• Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
• Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
• Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
• Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
• Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
• Remove rings (you might need to run knife around to loosen).
• Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
• Transfer to write rack (golden side down) and fully cool.
• Can be eaten once cool, but it's even better the next day (Note 5).
• Toast in a toaster until the base is crispy.
• Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!

SCOTTISH CRUMPETS

Steps:

• 1. In a large bowl, whisk the sugar and egg until thickened and pale in color. Stir in 2/3 cup of the milk until well blended.
• 2. Add the flour, salt, and cream of tartar and blend until smooth.
• 3. Mix the baking soda with the remaining milk and stir into the mixture.
• 4. Heat a greased griddle or heavy, large skillet. Add large spoonfuls of the batter and cook over medium heat until golden brown on the bottom and bubbles are forming and bursting on top, much like pancakes.
• 5. Turn and cook the other side; transfer to paper towels until all are cooked. Serve with butter and/or the jam of your choice.

SCOTS CRUMPETS (SCOTTISH PANCAKES)

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt.
• Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
• Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
• Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
• Serve warm.

SCOTTISH CRUMPETS

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
• Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this.
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.