Today’s recipe is a British staple: crumpets! A perfect addition to any MARY POPPINS menu. I made them once years and years ago (before my blogging years), but I can’t believe it has taken me this long to write a post about them. Here we go!
Today’s dish is a slight variation on a recipe by chef John Kirkwood, which came very highly recommended. It was pretty easy, and my family loved them, especially my kids. They’re already asking me to make them again! My favorite thing about them was how perfectly they reheat in the toaster.
Traditionally, crumpets are topped with butter and/or jam (or sometimes cheese). I had mine with some cinnamon sugar butter, which was divine. My kids, ever the true Americans, had theirs with maple syrup. These might be our new household replacement for pancakes!
A
Mary Poppins’ Crumpets
“At one end of it a fire was burning brightly and in the centre stood an enormous table laid for tea—four cups and saucers, piles of bread and butter, crumpets, coconut cakes and a large plum cake with pink icing.“
— Mary Poppins
INGREDIENTS:
- 235 grams (1 cup) warm water, 110°F or whatever temperature your yeast calls for on the package
- 1 tsp sugar
- 1 tsp active dry yeast
- 180 grams (1 1/2 cups) flour
- 1/2 tsp salt
- 1 tsp baking powder
Makes 7-8 crumpets
INSTRUCTIONS:
- Stir the sugar in the the warm water until dissolved. Gently stir in the yeast and allow to rest for 10 minutes. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, baking powder, and salt on low speed until just combined.
- Add the water mix to the mixer and beat on medium-low speed for about 1 minute, stopping to scrape the sides if needed. A thin, sticky batter will form.
- Cover mixer bowl tightly with plastic wrap and allow to rest in a warm place for 45 minutes.
- Thoroughly grease the inside of your crumpet rings (I used some 3-inch canning rings I had on hand, but you can also find dedicated crumpet rings online.) Place a large nonstick pan over medium-low heat and grease the pan. Place 3-4 crumpet rings in the skillet 1 inch apart. When the pan is hot, fill each ring about half way with batter (approx. 1/4 cup). Cook for 7-8 minutes until small holes appear all over the top and the bottoms are golden brown. If desired, you can help the holes along by popping bubbles in the batter as they rise using either a sharp knife or chopstick.
- Transfer to a wire rack and repeat Step 4 with remaining batter.
- Serve warm to Mary Poppins and the Banks children.
A
A
If you like this recipe,
you can check out my
Bacon Cheddar Chive Scones!
Leave a Reply