A flat British fried bread. Great with butter, clotted cream or lemon curd - or all of them!
- 1 package active dry yeast
- 1/2 cup luke warm water
- 1 cup luke warm milk
- 1 teaspoon granulated sugar
- 2 cup all-purpose flour
- 2 Tablespoons melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
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Start by getting the yeast going. Mix the active yeast, warm milk and water with the sugar and the salt. Let it sit for 15 or 20 minutes to get the yeast started.
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Stir in flour and let it rest for an hour.
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Add in the remaining ingredients and mix well. Let it rest for 30 minutes.
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Using a heavy skillet or griddle, place English muffin rings in the pan and drizzle with some olive oil. Heat it to medium.
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Pour about 1/4 to 1/3 cup batter into each of the rings. You want them somewhat thin.
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Let them cook until the top starts to bubble and little holes appear - sort of like a pancake.
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Flip the whole thing, ring and all. Gently push the muffin down the ring until it's on the hot griddle. Cook until it's golden brown.
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Remove from rings to a cooling rack.
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Serve hot or reheat (in the toaster) for later. Traditionally a crumpet had some clotted cream. But since I couldn't find any, I used lemon curd.