Classic Crumpets by Jamie Oliver

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 12 pancakes

Nutritional value per serving:

Calories 291, total fat 21 G., saturated fats G., proteins 4.7 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.

Crumpets are traditional English-speaking pancakes made with a yeast dough. They are fried in a pan and have a perfectly round shape, rising high and fluffy, covered with numerous holes that catch melted butter when spread on the warm crumpet. Making classic crumpets requires a bit of patience, as the yeast dough needs time to rise. The basic ingredients are just flour, milk, and yeast. Metal rings are used for frying. You can also whip your own butter for serving, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

400 ml of milk
1 tbsp. dry yeast
1 teaspoon fine sugar
300 g durum wheat flour
0.5 tsp of soda
Vegetable oil to grease the pans

Homemade butter

350 ml heavy cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, milk

Cooking the dish according to the recipe:

Warm the milk slightly. Pour the warm milk and 100 ml of warm water into a bowl and dissolve the yeast and sugar. Place in a warm place for 15 minutes, or until foamy.
Sift flour, baking soda, and 1 teaspoon of fine sea salt into a large bowl. Make a well in the center and pour in the yeast mixture.

Knead the dough from the center outward until it reaches the consistency of heavy cream. This will take a few minutes. Add more water if necessary.
Cover with a damp kitchen towel and set aside for 45 minutes or until bubbles form on the surface of the dough.
To make butterPour the cream into the bowl of a stand mixer. Beat on high speed for 5-10 minutes, or until the cream separates into solids and liquid.
Strain the mixture through a sieve, discard the liquid, and then rinse the solids thoroughly under cold water. Place in cheesecloth and squeeze out any excess liquid. Stir in 0.5 teaspoon of sea salt and wrap in waxed paper.
Grease four 10cm (4-inch) egg frying rings with vegetable oil. Lightly oil a large frying pan and place over medium-high heat. Arrange the rings in the pan and, when hot, spoon 4 tablespoons of batter into each ring. Fry for 5 minutes, or until small bubbles appear on the surface.
Once the bubbles have burst and holes remain, carefully remove the rings with tongs and flip the crumpets, then fry for another minute on the other side. Grease the rings and pan again and reheat before frying the next batch.
Serve the crumpets warm with butter. If you've prepared them in advance, simply lightly brown them on both sides before serving.