Well, as I mentioned in my Scone post, I spent a little while in London and the surrounding countryside. During my meanderings, I was introduced to this thick, slightly chewy, savory pancake with little holes all over the top, just waiting to soak up, and harbor, copious quantities of melted butter. Amazingly, this perforated pancake was named after the mountain that the Grinch lived on. "Who" would uh thunk it?
Thus began my crash course in English food, or at least things that I equated as being decidedly of the Commonwealth. Lemon Curd, Devonshire Cream, Scones, Muffins (English), Crumpets, Toad in the Hole, Marmalade (Orange, not "Creole Lady") Scotch Eggs and Fish & Chips doused liberally in malt vinegar (hold the tarter sauce please) YUM-O-RAMA!
So what exactly IS a crumpet? Very simply, a Crumpet is a savory pancake. Ah, But there is a "Rub" (there's ALWAYS a rub) Just as a Brussels waffle relies on yeast instead of Baking Powder, so too does the Crumpet utilize little yeasty beasties to leaven itself, thus leaving plenty of Baking Powder for the Scones. :) There is one other thing; a crumpet is fried in a metal ring (which can also be used to bake English Muffins) though you can also use silicon "egg rings".
But enough yammerin, it's time to get to mixin' up some batter, because you need to let the batter raise 2 separate times for 1 hour before it's sufficiently delicious enough to make a good crumpet.
1/2 tsp Granulated Sugar
2 pkg (4 1/2 tsp) Active Dry Yeast or 30 g of Fresh Cake Yeast
4 cups (460 g) Bread Flour (AP will not give you enough chew)
3/4 tsp Cream of Tarter
1 1/2 cups luke warm Water
4 tsp (10 g) coarse Salt (such as Course Grey Salt)
2/3 cup Whole Milk (again, luke warm)
1/2 tsp Baking Soda
Butter for the Griddle and the Griddle rings
In a small pitcher, combine 3/4 cup luke warm water with 1/2 tsp sugar and stir to dissolve.
Cover the batter with plastic wrap and place in a warm place to rise for 1 hour.
It looks like a lot of work, but it's really not that bad. Most of the time is taken up by letting the batter set and rise. Though I am slightly bias as to their simplicity, simply because they are so unbelievably and utterly delicious! All buttery and yeasty with a "crispy" on the outside, delectably chewy on the inside. Once you have had them, you will be totally addicted...