Ingredients:

1 1/2 cups milk

Directions:

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

Pour about 3 tablespoons of batter into each 3” ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

Remove the rings from the crumpets, turn, and brown the other side, if desired, for a minute or so. Repeat until all the batter is used.

Serve warm with butter and jam or clotted cream and jam. Makes 16 crumpets. Serve with your favorite tea!

Ingredients:

1/2 cup warm water

Directions:

Sift flours and salt together in a large bowl. Make a well in the center. Heat water, soy milk, oil, and sugar to lukewarm. Dissolve yeast into mixture, then mix into the flour. Beat for 5 mins, until smooth (I did this in a stand mixer with the batter attachment). Cover and let rise for 1.5 hours in a warm place. Dissolve baking soda in the warm water and mix into the batter. Add more water, if needed—the batter should thick, but able to be poured. Cover again and let rise for 30 mins. Meanwhile, heat a griddle or cast iron pan on low heat. Oil some crumpet rings (how ever many fit on your griddle). Fill each ring with 1/2 inch of batter and cook for 5-6 minutes, or until tops are dry. The trick here is to have the heat high enough to cook the crumpet, but low enough that the bottoms do not burn before the middles are cooked. If the crumpet does not bubble, as all good crumpets should, add more water to the batter. Remove crumpet from ring and flip over, cooking the top for 1 minute. Slather with margarine and jam and enjoy!