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cakes muswell hillCRUMPETS! how delicious, perfect for any time of the day, with cheese, honey, jam, scrambled eggs…any way you want them.

Pikelets or crumpets, whichever you prefer to call them are a perfect receptacle to carry butter. Ideal for these wet days we seem to be having…is there anything better on a rainy day than sitting watching the rain run down the window eating hot buttery crumpets?

Researching recipes I discovered that yeast & bicarbonate of soda produced the best results so that was what I went with here. Along with some patience & a slow cooking process (I only own one cooking ring) the crumpets were lovely & I will be making them again.


1 tsp caster sugar

200ml milk

100ml hot water

7g dried yeast

150g strong white bread flour

100g plain flour

1/2tsp salt

1/2tsp bicarbonate of soda



  1. In a large bowl mix the flours, salt & sugar together. Then add the dried yeast.
  2. Mix the milk & water (this will be warm so it can activate the yeast) together then pour into the flour. Mix well.
  3. Cover & leave for about two hours until it is nice & bubbly.
  4. Mix the bicarbonate of soda with a little warm water then stir into the bubbly mix. This will bubble even more & fizz. Cover & leave for another half hour. It will then be satisfyingly bubbly – which will make your crumpets bubbly.
  5. Heat a thick frying pan or flat griddle to a low-medium heat, grease a cooking ring (or as many will fit in your pan if you are lucky enough to have more than one) & place in the pan. Spoon a ladle full of mix into the ring.
  6. Leave it alone until the top starts to look dry & hole-y. Then flip it over & carefully remove the cooking ring, cook only for a couple of minutes.
  7. You can now eat your hot crumpet!

As this makes a few I am going to freeze some for a later date, defrost & toast like a shop bought crumpet…I’m sure that will work just fine!


Heavy flat griddle or frying pancooking rings


About Betty Butcher (21 Articles)
Cycling mad cake maker - but not necessarily at the same time