English Crumpets

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the flour and salt. In a separate jug, mix the yeast and sugar with the warm milk and water. Pour the liquid into the dry ingredients and whisk vigorously for about 5 minutes until you have a smooth, thick batter.
2. First rise
   Cover the bowl with cling film or a damp tea towel and leave in a warm place for 1-1½ hours until the batter has risen and is full of bubbles. It should have a thick, spongy consistency.
3. Add baking soda
   Mix the bicarbonate of soda with 1 tablespoon of warm water, then stir this into the batter. The mixture will become even more bubbly. Cover again and leave to rest for 30 minutes.
4. Prepare the pan and rings
   Heat a large, heavy-based frying pan or griddle over a low-medium heat. Lightly grease the inside of the crumpet rings and the pan with a little oil. Place the rings in the pan to heat up for a minute.
5. Cook the crumpets
   Once hot, spoon or ladle the batter into the rings until they're about two-thirds full (about 3-4 tablespoons per crumpet). The batter will begin to set and bubbles will appear on the surface. Cook for 7-8 minutes, or until the tops are set with lots of small holes.
6. Flip and finish
   When the tops are dry and set, carefully remove the rings (they'll be hot, so use tongs) and flip the crumpets over. Cook for another 1-2 minutes until the other side is lightly golden. Transfer to a wire rack to cool.
7. Repeat with remaining batter
   Re-grease the rings and pan as necessary, and continue cooking in batches until all the batter is used up. Allow the crumpets to cool slightly before serving.