EQUIPMENT

A heavy base frypan or flat griddle.

Three or four crumpet rings.

METHOD

1. Warm the milk and whisk in the flour, yeast and sugar. Then add half the warmed water and beat to a smooth batter, gradually add the remaining water to create a thick and smooth batter mix. Cover with cling film and rest in a warm place for up to 2 hours.

2. Once the batter is foaming, whisk in the salt and bicarbonate of soda.

3. Heat a heavy frypan or flat griddle on the stove. Apply a little oil with a brush or kitchen paper to grease the pan and insides of the crumpet rings. Place the rings in the heated pan or griddle and once hot add batter to each ring to just below the top of the ring.

4. Cook for 5 minutes at a medium heat. Holes will appear in the top surface as the crumpet batter sets, flip each crumpet over and cook for another 2 to 3 minutes.

5. Repeat to make 12 crumpets. Leave to cool on a wire rack.

6. When ready to serve, toast under a grill or in a toaster and serve with plenty of butter. Add the topping of your choice – golden syrup, jam or honey are perfect or marmite and Lancashire cheese toasted under the grill for a super snack.