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.