Yield 12

These are hugely satisfying to make.


450g/1lb plain white flour, sifted

350ml/12fl oz warm milk

350ml /12fl oz warm water

1tbs caster sugar

15g/1/2oz fresh yeast (dried yeast can be used)

1tsp baking powder

10g/1/2oz salt

A little sunflower or vegetable oil for greasing and frying


1. In a large bowl, whisk the flour, sugar, milk, water and yeast into a runny batter for three to four minutes like a single cream consistency. Its hard work, keep going.

2. Cover the bowl with cling-film and leave for a good hour or more, until it’s really bubbly.

3. Heat a heavy-based frying pan over a medium heat setting.

4. Whisk the salt and baking powder into the batter.

5. Lightly grease the pan and crumpet rings 3’’/7cm diameter.

6. Test crumpet: put one ring in the pan, fill using around 2tbs of batter which should stay in the ring, and lots of holes should appear on the surface after one minute.

7. After five minutes or so, when the surface is set, remove the ring and flip the crumpet over with a spatula.

8. Cook your crumpet for two to three minutes, until golden on the other side.

9. Repeat what you have just done, with the remaining batter in small batches in the frying pan.

10. Butter and eat the crumpets at once, or cool them on a wire rack for toasting later.

Baker Mike’s top tips

* When you make your crumpets you can double the batch up and freeze what’s left so you have some more to eat for another day.

* For a Pikelet version you don’t have to bother with the faff of metal rings. Simply whisk 50g extra flour into the batter to stiffen it slightly. You can then dollop spoonfuls into a greased warmed frying pan, and cook for a couple of minutes each side. Absolutely perfect!

* To add more fun for the kids when they’re making crumpets, why not use gingerbread men or Christmas tree cutters to make imaginative shapes?

* Make a giant pancake version of a crumpet by adding fruit.