This section contains many traditional
English recipes for scones, biscuits, crumpets, popovers, and Sally Lunn
buns.
Crumpets
1
package dry yeast
1
teaspoon sugar
1/3 cup warm water
1
3/4 cups mild
2
1/4 cups bread flour
1
teaspoon salt
1/2 teaspoon baking soda
In mixing bowl, sprinkle yeast and sugar over warm water. Let
stand 5 minutes.
Stir in milk, flour, salt, and soda. Cover with plastic wrap
and let stand for 30 minutes.
Grease several 3-inch cookie cutters. Arrange on greased
griddle, over medium heat. Spoon scant 3 tablespoons batter
into each ring. Reduce heat and cook about 10 minutes or until
tops are full of holes and batter is set. Remove rings.
Turn crumpets and cook until browned on other side.
