Buttermilk Breakfast Crumpets

Name: Buttermilk Breakfast Crumpets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.75 cups All-Purpose Flour; 1 tsp Baking Soda; 0.5 cup Buttermilk; 1 tsp Cooking Spray; 1 cup Milk; 2 tsp Rapid-Rise Yeast; 0.5 tsp Salt; 1.5 tsp Sugar

Breakfast 🍳Side Dish 🥗Snack 🍿 British Low-Sodium Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Buttermilk Breakfast Crumpets are tender and lightly tangy with a soft, spongy crumb that soaks up butter, honey, or jam. Their delicate chew and airy bubbles make them special for a cozy morning spread or a leisurely weekend brunch, and they’re just as good with a swipe of salted butter as with fruit preserves.

Prep10 mins
Cook10 mins
Serves4
DifficultyEasy

1

In a microwave-safe bowl, warm the buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle the yeast and sugar over the milk mixture and stir once. Let it sit until the yeast softens and forms a creamy foam, about 10 minutes.
2

In a large bowl, mix the flour and salt. Add the yeast mixture and stir to make a soft dough. Cover and set in a warm place for 40 minutes or until doubled in size.
3

In a small bowl, mix the remaining 1/2 cup milk with the baking soda. Stir this mixture into the dough until blended. Cover and leave in a warm place for 30 minutes.
4

Heat a cast iron pan or griddle over low heat. Spray the metal crumpet rings and place them in the center of the pan. Fill each ring with 1/2 cup of the crumpet mixture. Cook for 4 or 5 minutes, until bubbles appear and the edges begin to set. Remove from the ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.