Makes about 20
4 cups all-purpose flour
2 tablespoons salt
2 tablespoons of dried yeast
2 ½ cups warm water
Sift together the flour and salt. Mix the yeast with a few tablespoons of the warm water. Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid. Cover and leave in a warm place until the mixture has risen. Once risen, check the consistency. If the batter is very thick, loosen with the remaining water. The batter should now be left to stand for 8-10 minutes.
Warm a non-stick frying pan on a low heat. Butter some crumpet rings or small tartlet rings.
Place the rings into the frying pan and pour in some of the batter until half-full (Â¼ Â½ inches deep). Cook on a low heat until small holes appear and the top has started to dry. The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute. The crumpets are now ready for lots of melting butter!
Note: The crumpets can be cooked without turning: simply cook until the tops are completely dry. The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.