Serves: 12 / Difficulty Level: 4
Recipe Source: Grandma Dee
- ½ cup milk
- ½ cup plus 2 Tbsp water
- 1 pkg dry active yeast
- 1 tsp sugar
- 1 ¾ cups flour
- 1 tsp salt
- ¾ tsp baking soda
- 3 Tbsp hot water
Heat milk and water over low heat until lukewarm. Remove from heat, sprinkle with yeast and sugar; let stand 10 minutes.
Sift flour and salt together; stir into yeast mixture. Allow the batter to rise in warm place until bubbly and double in bulk, about an hour.
Mix baking soda with hot water; stir into batter. Allow to rise in a warm place until double in bulk again, about 45 minutes or so.
Heat griddle to medium hot; place 12 muffin rings on top. Spoon equal amounts of butter into each ring; cook until crumpets are golden brown on the bottom. Turn, brown for a minute or two on other side.
To serve, split crumpets, toast and spread thickly with butter and jam.
Worth all the extra steps