7g sachet / 2 tsp quick yeast
1 tsp sugar
1 cup liquid (warm not hot) – this can be any combination of milk and water you like. Some like all milk, some half-and-half, and I quite like just water
250g (1½ cups) plain flour (regular cake flour is fine, or use bread/strong flour), white or wholemeal doesn’t make much difference, and gluten free is also fine.
½ tsp salt
½ cup water
½ tsp bicarbonate of soda
- Mix yeast, sugar and liquid together and stand for 5-10 minutes until you can smell the yeastiness.
- Put flour and salt in a bowl or jug and add the yeast mixture. Stir until combined, then leave in a warm place for about 30 minutes or until doubled. (As long as it’s definitely grown the time/size doesn’t really matter.) You can leave it in the fridge overnight if you want.
- Knock some of the air out of the mixture then stir in the combined water and bicarb. When it’s all mixed it should look like a thick pancake batter.
- Grease egg rings very well and place in a frypan on a medium heat (I use an electric frypan on 6) to get hot. Use an oil spray to grease pan and extra-grease rings.
- When the rings are hot (you want the mixture to seal as soon as it goes in) add about 2 tbs of mixture. Don’t overfill the rings!! Give the mixture a good stir to knock out some bubbles before each batch.
- Cover frypan and cook for 7-8 minutes until golden on the bottom and sides and bubbly on the top, and it looks like it’s dried out a bit.
- Remove the egg ring and turn over and cook for another 2-3 minutes.
- Remove and cool on wire rack. (That only applies if you have more discipline than I do – as I prefer to eat them straight from the pan to plate!)
- Serve with whatever takes your fancy!
- They freeze well (apparently!) and then reheat in oven or toaster.
Cooking in the frypan. The rings have been taken off half of them.
Bubbly and ready to turn over.
Toasty bottom side when turned.
A rack full of crumpets ready to eat.