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Prep Time: 10 minutes
Cook Time: 20 minutes
To foam the batter: 120 minutes
Total Time: 150 minutes
Yield: 24 crumpets
NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.
12 fl oz / 350ml semi-skimmed milk, warmed but not boiling
1 lb/ 450g all purpose or plain flour
1/8 oz/ 5g dried yeast
2 tsp sugar
12 fl oz /350ml finger-warm water (approx)
1 tsp Salt
1tsp baking powder
Vegetable oil for cooking
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1st Keep
 Shirley_Pheasant
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