Crumpets

We spent a quiet afternoon today - looking at the newspaper, a visit from M.'s parents, and a few UNO games. I found a recipe for crumpets (known to Americans as "English muffins") in my new book with tea recipes from different inns. Seeing that the recipe was very simple, I was curious to find out if the crumpets would really look and taste like English muffins. I adapted the recipe somewhat from the original version. This isn't a recipe to make when you're in a hurry - though a simple process, it does take time. I made the crumpets in between watching the U.S. Figure Skating Championships (a pleasant way to pass a rainy Sunday afternoon for sure). They came out very successfully - with all the typical nooks and crannies. A very satisfying recipe to make -

Crumpets

4 1/2 tsp. yeast
1 tsp. sugar
3 1/2 C. warm water
4 C. flour
2 tabl. baking powder
1 1/2 tsp. salt

Dissolve yeast and sugar in warm water. Add flour, baking powder and salt. Whisk until frothy. Heat electric griddle to 400. Grease inside of crumpet ring (use a 5 oz. tuna can with both ends cut out since you probably don't have a crumpet ring!). Pour 1/3 C. of batter into the ring. Cook until bubbles form and become dry on top (approx. 7 minutes). With a potholder, lift ring and using a knife, gently pry the crumpet from the bottom of the ring. It will fall onto the griddle - flip it over with a spatula and cook for another 3 minutes. Cut the crumpet in half with a knife or fork-split it apart. Toast in the toaster and serve with butter and jam (or apple butter). NOTES: This recipe makes a lot of crumpets - about 15 of them. You could always halve the recipe if this is too much. We ate several of them fresh. The rest I didn't toast but cut in half then placed in a single layer in freezer bags for the boys to toast and have for breakfast. The process took awhile since I only had one tuna can. Having several going at one time would definitely speed the process.