Summary

Ingredients

• 100 g flour (whole wheat flour)
• 100 grams flour
• 0.25 teaspoon ¼ salt
• 15 g yeast, fresh
• 350 ml milk, warm
• oil

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Instructions

1. Mix the flour and salt in a large bowl and let stand in a warm place for a while until the flour is warmed through.
2. Make a hole in the middle of the flour. Crumble the yeast in there and add a little milk. Possibly add a little sugar, then the yeast will do better. Cover and let this dough rise for about 10 minutes until bubbles form.
3. Add milk and mix into a smooth batter. Then cover and let rise in a warm place for 30-45 minutes.
4. Lightly grease the pan and pan (s). The best shape to use is crumpet rings from England, alternatively fried egg shapers or cookie cutters with a diameter of approx. 10 cm, as high as possible. Heat the pan. Place molds in it and fill in the dough approx. 1 cm deep. Fry the crumpet until bubbles form on top and burst. Then remove the pan, turn the crumpet on the other side and fry for another 1 minute.
5. Crumpets are a typical breakfast dish in England, similar to toast. You can either eat them fresh or keep them tightly closed and toast them briefly before eating. Then they taste particularly good.
6. I love them simply buttered or with all kinds of jam, honey etc.