Traditional British Crumpets
So there are some people who say that you can only have crumpets after the clocks go back and have to give them up when they go forward again. I think that if you can make them look as delicious as @smilingsunray has made them look you can have them anytime.
1 lb strong flour
1/2 tsp. salt
1 tsp sugar
2 tsp. dry yeast
300 ml. full-fat milk (warm 38-40C)
300 ml. water
1/2 tsp. bicarbonate of soda
4 egg rings or pastry cutters
Mix yeast with 1 tablespoon of water and pinch of sugar, let it stand for 5-10 minutes. Yeast must start bubbling. If not - it's not fresh and you'll need another sachet.Sift the flour into large bowl, add salt, sugar and stir well. Make a well in the centre and add yeast mixture. Pour in the warm milk and water and mix until you'll get thick and smooth batter. Cover the bowl with a towel or plastic wrap and leave in a warm place for about one hour. The batter will rise and become light and airy. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
Grease egg rings well. Heat a non-stick frying pan over a very low heat with a drop of oil. Sit the rings in the pan and leave to heat up for a minute. Pour in the mixture to fill the rings halfway up the sides. Cook until many small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
Remove the rings and turn over the crumpets to cook for a further couple of minutes on the other side. Generously butter cooked crumpets. Serve with favourite jam, honey or syrup.