Cinnamon Crumpets

By Michelle Hanlon Published: June 3, 2013

• Yield: 7 crumpets

I've always loved crumpets and now I have found an easy crumpet recipe that you can whip up at home - yay!  Home cooked is always …

Ingredients

• 250 g strong (baker's) flour
• 1/2 tsp castor sugar
• 3-4 g dried instant yeast
• pinch bicarb soda
• 1/4 tsp cinnamon
• 1 tsp salt
• 300 ml tepid water

Instructions

1. Place all dry ingredients into a food processor bowl.
2. Pour in the tepid water. It should be warm enough to activate the yeast, but not too hot or it will kill the yeast.
3. Blitz the ingredients together in the food processor until you have a loose batter. The mixture should be quite wet, almost dropping consistency.
4. Leave the batter to stand for ten minutes to allow the yeast to develop.
5. Grease the inside of four egg rings and placec a large, non stick pan on a medium heat. Once heated, drop the rings in and spoon enough mixture into each ring to fill it (the crumpets should be approximately 1cm high).
6. Turn the heat to low and leave the crumpets to cook for 15 minutes. Check every now andd then to ensure the pan is not too hot and burning the bottom of the crumpets.
7. After 15 minutes the crumpets should have bubbles that have formed into those delightful crumpet dimples on top of each crumpet.
8. Use tongs to remove the egg rings and turn the crumpets over. Cook for another 5-10 minutes until they are cooked all the way through.
9. Serve crumpets with your favourite topping. We had butter, honey and strawberries on ours. Delicious. You can put the second batch of crumpets onto cook whilst enjoying round one. Just be sure to re-grease the egg rings for the next lot of crumpets.

• Course: Breakfast