Breads · ALWAYS FREE
Yeast-raised griddle crumpets
Round yeast-raised batter breads with open bubble holes, cooked slowly in rings on a griddle.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Warm milk and 2.82 oz water to 100-110°F / 38-43°C. Stir in sugar and yeast; wait 10 minutes until foamy. Beat in flour and salt for 2-3 minutes to make a thick batter. Cover and rise 60-90 minutes until expanded and bubbly.
- Stir baking powder into the remaining 1.76 oz water, then stir it into the risen batter until evenly incorporated. Rest 10 minutes. The batter should fall from a spoon in a thick ribbon rather than form a kneadable dough.
- Heat a griddle or heavy pan over medium-low heat. Use the measured 0.529 oz oil to lightly grease the surface and the insides of four 3½-inch / 9-cm heatproof crumpet rings, reserving some oil for later batches.
- Divide the batter into ten equal portions of about 2.19 oz. Cook four portions in the rings, then four, then two. Cook each batch 10-12 minutes on the first side, until holes open and tops are mostly set; lower heat if bottoms darken early.
- Using tongs, carefully loosen and remove hot rings once the sides hold. Turn crumpets and cook 3-5 minutes more, until the centers have no wet batter. Allow about 50 minutes for all three batches, including handling and reheating the pan.
- Cool on a rack for 10 minutes before eating. Cool completely before storing; freeze for longer keeping and toast from thawed until hot. Toppings are separate from this recipe and its estimate.
Estimated nutrition
Per serving · 1 of 10- Calories
- 123 kcal
- Protein
- 3.5 g
- Total carbohydrate
- 21.2 g
- Total fat
- 2.5 g
- Total sugars
- 2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One serving is one of ten equal batter portions. Milk plus water is 350 g against 250 g flour; milk is not treated as pure water. Contains wheat and milk. Check yeast and baking powder labels for dietary preferences. Equipment residue can make actual fat intake lower than the conservative estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Yeast-raised griddle crumpets: all-purpose wheat flour; whole milk; water; active dry yeast; granulated sugar; fine salt; double-acting baking powder; canola oil for all ring and pan greasing. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
