Crumpets

By garciamoss

A delectable British treat popular alongside tea or as a snack, these springy pancakes are molded in a shallow ring on the griddle and pan-fried until golden. They get their distinctive nooks and crannies—ideal for a slick of jam and butter—from a yeast-based batter boosted with baking soda.

Ingredients

• 3 1/4 cups flour
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 2 cups whole milk (1 cup heated to 115°, 1 cup room temperature)
• 2 tbsp. sugar
• 1 1/4 oz. package active dry yeast
• Unsalted butter, for greasing and serving
• Jam, for serving (optional)

Preparation

Step 1

1. Whisk flour, salt, and baking soda in a bowl; set aside. Combine heated milk, the sugar, and yeast in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients, and then remaining milk until a sticky dough forms; cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.

2. Heat a 12" cast-iron skillet over medium; place a greased 4" ring mold in pan. Fill ring with ⅓ cup batter. Cook until bubbles appear on the surface, about 6 minutes. Carefully remove ring and flip crumpet; cook until golden and cooked through, about 5 minutes more. Repeat with remaining batter, greasing ring mold each time. Serve warm with butter and jam, if you like.