Bread Breakfast


Crumpets….. those delicious small griddle cakes with air bubbles made with milk, water, flour and yeast. We love them oozing with butter, dripping onto the plate. I have lovely memories of toasting our Sunday afternoon crumpet treat over the open fire in the lounge. 

Personal choice, but I love mine with Marmite as I’m a savoury person. and..! for that extra yummy snack, butter, some marmite then topped with mature cheddar cheese and toasted. Delicious!

Historically, breads were always cooked on a griddle where a bread oven wasn’t available. Crumpets differ from muffins in that they are made from a batter whereas muffins are made with a dough. From the 19th century some bicarbonate of soda was also usually added to the batter, which is what I have found makes the difference. 


Prep Time10 minutes
Cook Time30 minutes
Resting Time1 hour 15 minutes
Total Time1 hour 55 minutes
Servings: 10


  • 375 ml milk
  • 7 g easy bake yeast
  • 375 g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • Oil or butter for cooking


  • Heat the milk until just warm and stir in the yeast.
  • Sift the flour and salt into a large bowl and make a well in the centre.
  • Pour in the milk gradually, beating or whisking as you go to make a completely smooth mixture. ***
  • Cover the bowl and leave in a warm place for 1- 1¼ hours or until doubled in size and full of bubbles.
  • Dissolve the bicarbonate of soda in 200ml water.
  • Add to the batter and mix well. Cover and set aside for 15 minutes.
  • Heat a pan to medium heat and brush with a little oil or butter.
  • Lightly oil the inside of 2 pastry cutters about 9 cm in size. Put them on the pan.
  • Pour in the crumpet batter to a thickness of 1cm, lower the heat to very low and cook for 7-8 minutes. The bubbles will rise as the crumpets cook.
  • The crumpets are ready to turn over when the top has dried out enough to form a dry skin.
  • Loosen the rings and turn the crumpets over browning the top for about a minute.
  • Remove and repeat with the rest of the mix.
  • If the batter starts to thicken add a little more water.
  • To serve toast the crumpets as usual.


Note : the mixture can be made in advance the night before at stage*** and covered, then brought to room temperature and left for 10 minutes before adding the bicarbonate mix.

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