April 16, 2023



  • 150g (1 cup) white flour
  • 200ml (3/4 cup + 1 tbsp) warm water
  • 1/4 tsp salt
  • 1/2 tsp white sugar
  • 1 tsp baking powder

Yeast Mixture

  • 1 tsp yeast
  • 1 tbsp warm water


  • 2 tbsp unsalted butter, melted (or vegetable oil)

Crumpet Batter:

  • Place flour, water and salt in a bowl and whisk for 2 minutes.
  • 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.
  • 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%.

Cooking Crumpets:

  • Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (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.
  • Pour 1/4 cup batter into the rings.
  • 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 color.
  • Transfer to write rack (golden side down) and fully cool.

From here - go to post for more tips and a video.