Both the classic and sourdough crumpet recipe below produce the pan-fried English Muffin-like tea bread of "tea and crumpets" fame.
They are cooked almost completely through from one side in crumpet rings (below) or large cookie cutter rings about 3" in diameter.
Another option is to use water chestnut-tuna-clam-size cans, removing both the top and bottom with a can opener.
Crumpets are classic tea party and brunch fare, served warm with butter and jam or clotted cream and jam.
1/2 cup warm water (105° - 115°)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups milk
In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.
Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.
Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.
Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.
Remove the rings from the crumpets, turn, and brown the other side, if desired, for a minute or so. Repeat until all the batter is used.
Makes 16 crumpets.
2 cups sourdough starter
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon baking soda
Combine the sourdough starter, sugar, and salt in a large bowl. (The batter will double in size once you add the baking soda.) Stir in the baking soda. Give the batter a minute, then cook as above. This recipe also makes about 16 crumpets.