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Categories:Viewed: 88 - Published at: 2 years ago
Ingredients
- Ingredients
- 2-1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) quick-rising yeast
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1-1/2 cups (375 mL) warm water
- 1 cup (250 mL) warm milk
- 2 tbsp (30 mL) vegetable oil
Method
- Preparation
- In large bowl, stir together flour, yeast, sugar and salt. Stir in water and milk, scraping down side and mixing well. Cover with plastic wrap; let stand in warm draft-free place until bubbly and doubled in bulk, about 1 hour.
- Heat griddle or large cast-iron skillet over medium heat; brush lightly with some of the oil. Grease 3-inch (8 cm) ring moulds and place, 2 inches (5 cm) apart, on pan. Scoop batter by scant 1/4 cup into moulds, filling halfway. Cook until surface is dry, 7 to 10 minutes.
- Using tongs or wearing oven mitts, carefully remove ring moulds. Flip crumpets and cook just until light golden, about 2 minutes. Let cool on rack for 5 minutes. Repeat with remaining batter. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)
