Old School Crumpets

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…

Ingredients

2 cups flour

5 Tbs sugar

3 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/2 warm water

2 eggs

2 Tbs melted butter

Preparation

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.

IMG_20190407_084053.jpg

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.

Enjoy!

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