Crumpets
300 g strong flour (13% protein content or higher)
400 ml warm milk or buttermilk
100 ml warm water
3 tsp yeast
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
This recipe yields about 15 crumpets.
Mix the warm liquids with the yeast and sugar in a bowl and let it sit for 10 minutes.
Combine the flour, salt, and baking soda, and allow to rise for 1-2 hours.
Grease crumpet rings (you can make homemade ones by cutting the top and bottom off a tuna can). Grease the pan slightly as well.
Place the rings on the pan and pour the batter into the rings, filling them about 1 cm thick. Bake over low heat for 7-10 minutes, then remove the ring and flip the crumpet over, cooking for an additional 1-2 minutes until the top is golden.
These are best enjoyed fresh, but you can also bake and freeze them; reheating them in a toaster is recommended.