225 g wheat flour
1.5 dl milk
1.5 dl water
1 teaspoon dry yeast
½ tsp fine sugar
1 tsp salt
50 g butter
Mix the flour, salt, sugar, and yeast in a bowl.
Heat the milk and water to 42 degrees in a saucepan. Pour the warmed milk into the flour mixture and stir until you have a smooth and thick batter. Let the batter rise under a towel for approximately an hour in a warm place.
Stir the dough when it’s ready to rise.
Heat a frying pan over medium heat and add a little oil. Place a crumpet ring in the middle of the pan (you can also use a slightly larger round gingerbread mold or a bottomless can grease with a little butter) and pour in approximately 1 cm of batter. Bake for about 6 minutes until the top is firm and has small holes. Remove the ring and bake the other side for a few minutes. Repeat until you have baked them all.
Allow the crumpets to cool on a wire rack.
When it’s time to eat, heat them in the toaster for 2-3 minutes. Serve with butter or jam.