CRUMPETS

HANDS-ON TIME 30 minutes
TOTAL TIME 1½ hours
MAKES 18 to 20 crumpets

INGREDIENTS:

• 2½ cups all-purpose flour
• 2 tsp quick-rising (instant) dry yeast
• 1 tsp granulated sugar
• ½ tsp salt
• 1½ cups warm water (100°F/38°C)
• 1 cup warm milk (100°F/38°C)
• 2 tbsp vegetable oil

DIRECTIONS:

1. In a large bowl, stir together flour, yeast, sugar, and salt.
2. Stir in water and milk, scraping down the side of the bowl and mixing well.
3. Cover with plastic wrap and let stand in a warm, draft-free place until bubbly and doubled in bulk, about 1 hour.
4. Heat a griddle or large cast-iron skillet over medium heat and brush lightly with some of the oil.
5. Grease 3-inch (8 cm) ring molds and place them 2 inches (5 cm) apart on the griddle.
6. Scoop batter by scant ¼ cup into molds, filling halfway.
7. Cook until tops are dry, 7 to 10 minutes.
8. Using tongs or wearing oven mitts, remove molds.
9. Flip crumpets and cook just until light golden, about 2 minutes.
10. Let cool on a rack for 5 minutes.
11. Repeat with remaining batter.
12. (Make-ahead: Store in an airtight container for up to 2 days or freeze for up to 2 weeks.)

NUTRITIONAL INFORMATION, PER EACH OF 20 CRUMPETS:

• about 77 cal
• 2 g protein
• 2 g total fat (trace sat. fat)
• 13 g carb
• 1 g fiber
• 1 mg cholesterol
• 63 mg sodium
• 43 mg potassium

% RDI:

• 2% calcium
• 6% iron
• 1% vitamin A
• 19% folate