Time: 1 hour
- 1 ½ cups (225 g) all-purpose flour
- ⅓ cup (50 g) bread flour
- 2 tsp (8 g) granulated sugar
- 1 ¼ tsp (5 g) instant dry yeast
- ½ tsp (2 g) cream of tartar
- 1 ¼ cups (310 mL) lukewarm water (115ºF/46ºC)
- ½ cup (125 mL) lukewarm 2% milk (115ºF/46ºC)
- ½ tsp (2.5 g) baking soda
- ½ tsp (2.5 g) salt
- Stir the all-purpose and bread flours together with the sugar, yeast and cream of tartar. Add the water and stir
- with a wooden spoon until blended and smooth – the batter will be dense but sticky. Cover the bowl with
- plastic wrap and set aside to rise on the counter for an hour. The batter may rise and fall during this time, but
- that is OK.
- Stir the milk, baking soda and salt together in a small dish and add this to the batter all at once, stirring until
- blended – the batter will be wet but stretchy.
- Preheat a griddle over medium heat and grease it well. Grease 3 to 4 (as many as can fit on your griddle) 4-inch
- (10 cm) tart rings well and place them on the griddle. Spoon enough batter into each ring so that it spreads to
- fill the ring and is about ½ -inch (25 mm) full. Cook the crumpets for about 5 minutes, loosening the rings part
- way through, until golden brown on the bottom (and bubbles break through the top of each crumpet), then
- remove the rings, flip, and cook another 1-2 minutes, but not brown. Remove the crumpets to a plate and
- continue making until all of the batter has been used.