Directions

1. 1

   Activate the yeast by combining 2 1/2 teaspoons active dry yeast with 1 teaspoon sugar and 1 tablespoon of warm water in a small bowl. Let sit for 5 minutes until foamy to confirm the yeast is active.

2. 2

   In a large mixing bowl, combine 3 cups all-purpose flour, 1 pinch kosher salt, and 2 tablespoons powdered milk. Mix these dry ingredients together.

3. 3

   Add the foamy yeast mixture to the dry ingredients, then gradually pour in the remaining 2 3/4 cups warm water while stirring. Mix until you have a smooth, thin batter with the consistency of pancake batter.

4. 4

   Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rise at room temperature for about 1 hour, or until it becomes bubbly and develops visible air pockets throughout.

5. 5

   Dissolve 1 teaspoon baking soda in a small amount of warm water, then gently fold it into the risen batter. This will cause the batter to become frothy and airy, which creates the characteristic crumpet holes.

6. 6

   Heat a non-stick skillet or griddle over medium heat. If you have crumpet rings, place them on the skillet and let them heat as well.

7. 7

   Lightly grease the skillet and crumpet rings (if using) with butter. Pour about 1/3 cup batter into each ring, or onto the skillet surface if cooking without rings.

8. 8

   Cook the crumpets for 6-8 minutes over medium heat without flipping. They are done when the bottom is set and golden and the top surface is mostly set with visible holes beginning to form.

9. 9

   Carefully remove the cooked crumpets from the skillet and let them cool slightly on a wire rack. They will continue to firm up as they cool.

10. 10

    Repeat the cooking process with remaining batter until all crumpets are cooked. Serve warm with soft butter spread on top.