Saturday, April 30, 2011


I've been feeling quite patriotic towards my British side for the past week. For obvious reasons.

I gotta find me one of those. Complete with a shiny red uniform and a tragic past. Oh yeah.

So, for breakfast on the big day, we obviously had to have crumpets. Crumpets are basically a pancake that is made with yeast in addition to baking soda. They are baked in biscuit cutters so that they keep a nice round shape. If the batter is thin enough, the bubbles should rise through the top, creating little holes for the butter to soak into. If it is too thick the bubbles won't be able to burst though the top, resulting in a crippling lack of holes. And no holes means nowhere for the butter to drip into. I only figured this out after I had cooked half the batch.

It's alright, baby. Even though your butter was forced to drip down the edge, you were still very precious to me. And it's not your fault that you were not filled with beautiful holes. It's mine. Mommy didn't realize how thick your batter was. She could have prevented this. I'm sorry.

Sorry to freak you out. I'll just get on with the recipe.


3 t sugar
1 t salt
1 T yeast
1 stick butter, melted
2- 2 1/2 C warm water
1 t soda
2 1/2 C flour

Comine the sugar, salt, and yeast.
Add the sugar and 2 C water.
Mix together the soda and flour and stir into the rest.
Let rise 1/2 hour or until doubled
If batter is too thin, add more water and stir till well combined. Should be thin like pancake batter.
On a griddle on medium heat, place some buttered biscuit cutters or mason jar lids. Place about a teaspoon of butter in the middle of each and fill half full with batter. Cook each crumpet for about 10 minutes or until the top is full of holes.
Eat right away with butter or eat later, toasted with butter.

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