Two small British yeast-raised griddle breads with a porous top and a lightly crisp base, together one breakfast portion.
1 tspButter
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0.25 cupWater
0.5 cupFlour
1 gYeast
1.2 gBaking Powder
1 gSugar
To tasteSalt
Whisk the flour, lukewarm water and a small pinch of salt vigorously for 2 minutes, until smooth and stretchy. Whisk in the instant yeast, sugar and baking powder until evenly mixed.
Cover and leave in a warm place for 30 minutes, until the surface is visibly foamy. The batter only needs to expand a little, not double.
Grease two 9 cm metal crumpet rings and a nonstick frying pan with all the butter. Put the rings in the pan and heat over medium heat. Divide the batter equally between them, about 1 cm deep.
Cook for 2 minutes until bubbles begin to appear, then reduce to medium-low and cook for 6-8 minutes more, until the tops look dry and the holes stay open. Keep the heat low enough that the bases turn golden without scorching.
Carefully loosen and remove the hot rings using tongs. Flip the crumpets and cook for 1 minute to set any remaining wet batter.
Cool on a rack for 5 minutes. Serve both together as one portion; no additional spread is included.