Crumpets


Additional Historical Information
'German yeast' (or German barm) was compressed yeast similar to today's fresh baker's yeast. This type of yeast was usually imported from either Germany or Holland, and was distinguished from the liquid brewers' yeast that was used in many recipes.
Modern Recipe
Crumpets

350g plain flour,
15g fresh yeast,
300ml warm water,
200ml milk,
2.5ml spoon bicarbonate of soda,
5ml spoon salt

Place half the flour in a bowl with the yeast and warm water. Blend until smooth, cover and leave until frothy (about 20 minutes).
Stir in the remaining ingredients gradually, beating until smooth, to make a pouring batter.
Grease a heavy griddle or frying pan and about 6 crumpet rings or metal cutters (approx. 7.5cm in diameter). Heat thoroughly.
Pour about 2 x 15ml spoons of the batter into the rings on the hot griddle.
Cook until set and holes are formed before removing the rings and then turn crumpets over to brown lightly on the other side.
Cool on a wire rack. Toast lightly on both sides and serve hot with butter.

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