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These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.

Source: Martha Stewart Living, May 2000



Cook's Notes

To make thinner crumpets that don't need to be split, use only 1/3 cup batter for each, and bake for a total of 16 minutes. If you don't have flan rings, use clean tuna cans with the tops and bottoms removed.

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  • chandralwong
    1 MAY, 2014
    These are excellent - and aside from the time and temperament of working with yeast - very easy to make. I've made them 3 times so far and have a double batch started now. I've only used 3 inch rings because the first batch was for my son's elementary school and I opted for the smaller size. I use my Princess House 12" pan to cook these. It has 5mm s.s. base so is heavy and heats very evenly. These taste best hot, but are very good at room temp. Reheating works well and is worth the effort

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