Buttermilk Crumpets

This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc… I love using crumpets as a base for eggs Benedict.

Published on June 19, 2020

Additional Time:

1 hrs 20 mins

Total Time:

1 hrs 40 mins

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• ½ cup buttermilk

• 1 cup milk, divided

• 2 teaspoons quick-rising yeast

• 1 ½ teaspoons white sugar

• 1 ¾ cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• cooking spray

1. In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

2. Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.

3. Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.

4. Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

I Made It

Nutrition Facts (per serving)

254Calories2g Fat48g Carbs9g Protein

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Nutrition FactsServings Per Recipe4Calories254% Daily Value *Total Fat2g3%Saturated Fat1g5%Cholesterol6mg2%Sodium665mg29%Total Carbohydrate48g18%Dietary Fiber2g7%Total Sugars6gProtein9gVitamin C0mg2%Calcium117mg9%Iron3mg16%Potassium236mg5%

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