This recipe was one of the very first I wrote in my cookbook. It is a simple to follow and really, who can go wrong with the basics. Served warm with butter and jam or cheese or who cares, they simply delicious just by themselves.
I like to make them a healthy size, say a little smaller than a standard saucer size. This recipe yields 15 crumpets. The quantity is really up to you… they say size does count. Humf!
Let’s get going with this easy afternoon tea treat…
2 cups flour
5 Tbs sugar
3 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 warm water
2 Tbs melted butter
Mix together the dry ingredients.
In a separate bowl mix the milk, water together. Add the beaten eggs and butter.
Mix together the dry and wet ingredients.
In a hot slightly oiled pan, spoon batter. I like to use a serving spoon size and can fit 4 crumpets in the pan. Cook till the top bubbles slightly. It’s ready to turn.
Cook for a further minute or until golden brown.
Serve with your topping of choice and EAT IMMEDIATELY. These crumpets can also be stored in a tightly sealed container for 2 days.