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.



Ingredient Checklist


Instructions Checklist
  • Have ready four 4-inch flan rings. Combine milk and 1 cup water in a small saucepan; heat to 110 degrees. Transfer mixture to a small bowl. Sprinkle the yeast and the sugar on top, and stir with a fork. Let stand until foamy, about 10 minutes.

  • Into the bowl of an electric mixer fitted with the paddle attachment, sift flour and salt. Slowly add some milk mixture while mixing on low speed. Slowly increase speed to medium-high while adding remaining liquid, until all flour is incorporated. Beat on medium-high until smooth, about 3 minutes.

  • Tightly cover bowl with plastic wrap; let stand in a warm place until doubled in size and dough is bubbly, 1 to 1 1/2 hours.

  • Return dough to the mixer. Dissolve the baking soda in 1 tablespoon hot water, and add to the dough; mix until well combined. Cover, and set aside for 20 minutes.

  • Lightly oil a griddle or large cast-iron skillet; place over medium heat for 5 minutes. Generously butter flan rings; place on heated griddle. Reduce heat to medium low. Pour 1/2 cup batter into rings; cook until bubbles rise to the surface and top is dry, about 10 minutes. Remove rings; turn crumpets over. Cook until slightly golden, about 8 minutes. Remove; cool on a wire rack. Repeat with remaining batter. When ready to serve, heat a broiler, and toast crumpets. Serve warm with generous amounts of butter, jam, or honey, if desired.

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.

Reviews (1)

18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
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