Crumpets
Recipe for English fluffy pancakes made from yeast dough, cooked in a skillet in ring molds. Crumpets are served in England with tea or for breakfast with jam or butter. These porous fluffy pancakes are round, about 3 inches in diameter and 0.8 inches thick. The pancakes turn out festive, fluffy, and very delicious. They can be sweet or neutral in taste, in the latter case they can be served with cheese and ham.
Yeast
2.5 tsp (fresh)
Water
3 tbsp
Sugar
1 tsp
Flour
1 1/4 cups
Milk
7 tbsp
Egg
1
Salt
pinch
Butter
5 1/3 tbsp (2 tbsp in dough, the rest for cooking and greasing molds)
To prepare crumpets, dissolve the yeast in slightly warm water in a separate bowl, add sugar and set aside in a warm place for about 20 minutes.
If you like sweet pancakes, add more sugar.
Sift the flour with salt into a large bowl, make a well in the center, pour in the milk and beat in the egg. Mix thoroughly.
Then add the butter, yeast, and mix until the dough becomes smooth.
Cover the bowl with a towel and set aside in a warm place (about 1 hour) until the dough doubles in size.
Grease a skillet and crumpet rings with oil. Place the skillet over medium heat, place the rings inside. Pour about 2 tbsp of batter into each ring.
You can use special molds or pastry rings, or you can take small and low cans, remove the bottom, and you will have decent molds.
When the surface of the crumpets starts to bubble, flip them over with a spatula and carefully remove the ring.
Brown the crumpets on the other side, place on a platter and serve immediately.
© Наталья Лиханова
(5/5)
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