Cheeky Farang Posted March 10, 2007 Share Posted March 10, 2007 Ingredients 450g/1lb plain flour or all purpose flour, sifted ½ tsp salt 1 tsp sugar 2 tsp fast-action dried yeast 300ml warm milk 300ml warm water 2 tablespoons vegetable oil 4 crumpet rings (see below) Method 1. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with cling film or a kitchen cloth. 2. Leave in a warm place to rise for about 45 min until it's a light, spongy texture. Then stir well to knock out any air and pour into a large jug. 3. Heat a non-stick frying pan over a very low heat with a ½ tablespoon the oil. With kitchen tissue spread the oil over the complete base of the pan. (You only need a thin film of oil, remove excess if necessary) 4. Grease the crumpet rings in the same manner and place in the pan and leave to heat up for a couple of minutes. It is important to use low heat as the crumpets are quite thick and have to be cooked for a relatively long time. If cooked to hot they will burn on the underside and too soft / wet in the middle. 5. Pour in the mixture to fill the rings about 2/3rds full; leave to cook and set for 6 - 7 minutes. Note:- first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes. 6. When batter is set remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack while continuing to cook the remaining mixture. Crumpet Rings If you don't own any crumpet rings, you can use cans 1½ inches high and 3 inches wide with the tops and bottoms removed. A 7 oz. tuna can works perfectly. You can also use egg rings or 3in plain pastry cutters. Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. The crumpets freeze well for 3 months, or keep them for upto 4 days in an airtight container. Cook slow Ready to turn Enjoy Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 10, 2007 Share Posted March 10, 2007 Cheeky, can you just deliver em to my place? Txs. (I can't make it past the coffee machine turnon button in the morning, never mind make crumpets.) Link to comment Share on other sites More sharing options...
leisurely Posted March 11, 2007 Share Posted March 11, 2007 What a man you are, I know what we're having for breakfast today. Jet you could always make them in advance and freeze them Link to comment Share on other sites More sharing options...
endure Posted March 11, 2007 Share Posted March 11, 2007 Can you do pyclets too? Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Share Posted March 11, 2007 pyclets? Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 pyclets? pikelets are small pancakes, Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Share Posted March 11, 2007 Oh, like blinis? Got caviar and frozen Stoly? I'll give you my address... Link to comment Share on other sites More sharing options...
endure Posted March 11, 2007 Share Posted March 11, 2007 pyclets? Pyclets stand somewhere between crumpets and Staffordshire oatcakes. They have the same consistency as crumpets but are very much thinner and just as good smooooothered in butter.... Link to comment Share on other sites More sharing options...
endure Posted March 11, 2007 Share Posted March 11, 2007 Oh, like blinis? Got caviar and frozen Stoly? I'll give you my address... Er, no. Pyclets are food for the masses, not Beluga food. Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 Oh, like blinis? Got caviar and frozen Stoly? I'll give you my address... Who me, would love to Jet, but you have to kick the ciggies 555555555, wonder if the missus would let me have mia noi? Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Share Posted March 11, 2007 (edited) Granma used to make pancakes that look like Cheek's crumpets but thinner; just poured a circular spoonful of the batter on top of the food-fired stove griddle, wait for the bubbles to pop up and then flip. Lots of butter Endure and chokecherry syrup. Big mug of perc coffee and hot milk. And off to the fields to bail hay. Would quit smoking while dining, Bronco! Edited March 11, 2007 by Jet Gorgon Link to comment Share on other sites More sharing options...
endure Posted March 11, 2007 Share Posted March 11, 2007 What's chokecherry syrup? We tend not to do a lot of sweetie things here in the UK. We seem to be a savoury nation. Link to comment Share on other sites More sharing options...
Cheeky Farang Posted March 11, 2007 Author Share Posted March 11, 2007 Can you do pyclets too? PIKELETS / PYCLETS These are similar to Crumpets but are made with same batter but with an egg added and cooked without rings. A great tea-time treat for for the people that live in Middle England, again seved with butter and jam etc. Hope you enjoy. Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 Granma used to make pancakes that look like Cheek's crumpets but thinner; just poured a circular spoonful of the batter on top of the food-fired stove griddle, wait for the bubbles to pop up and then flip. Lots of butter Endure and chokecherry syrup. Big mug of perc coffee and hot milk. And off to the fields to bail hay.Would quit smoking while dining, Bronco! true is difficult to smoke and eat, but have seen people doing it, off topic solly Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Share Posted March 11, 2007 What's chokecherry syrup? We tend not to do a lot of sweetie things here in the UK. We seem to be a savoury nation. Cheeky, not trying to derail your thread but must add this for Endure and all non-prairie people. Chokecherries are common in the dry prairies (eg, southern Alberta, Saskatchewan, Montana); kind of a sour-tasting berry used to make jellies, syrup and wine. Not sweet but tastes soooo good. Gotta sneak jars up from Aunty's root cellar when I visit. First Nations people also used em in in soups, stews and pemmican. Yeah, pemmican. (Also good is gooseberry jelly; tangy mak mak.) Chokecherry pic: Link to comment Share on other sites More sharing options...
leisurely Posted March 11, 2007 Share Posted March 11, 2007 Yes yes yes yes yes. Made them this morning using half the quantities in case girls didn't like them. As we don't have any rings and I was unwilling to open and drain 4 cans of tuna, I just made four big ones. We have a tiny frying pan that I usually use for eggs, just made it in there. Smothered in Anchor salted butter. Heaven. Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Share Posted March 11, 2007 (edited) Great improv, Leisurely, with the small fry pan. And why four? Now we have another recycle use for tuna tins besides ashtrays. See smokers care about the environment, Bronco. Edited March 11, 2007 by Jet Gorgon Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 Great improv, Leisurely, with the small fry pan. And why four?Now we have another recycle use for tuna tins besides ashtrays. See smokers care about the environment, Bronco. next step would be to smoke in a balloon to trap the second hand smoke Jet Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Share Posted March 11, 2007 OK. Get rid of the belching cars, buses and trucks, and I'll do the balloon. Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 would love to see a belching car, or a farting motor cy 5555555, but you in a ballon Jet, absolutely Link to comment Share on other sites More sharing options...
suegha Posted March 11, 2007 Share Posted March 11, 2007 Crumpets served with butter and then honey or maple syrup. Impossible to eat without making a mess but who cares, that's part of the fun! Link to comment Share on other sites More sharing options...
leisurely Posted March 12, 2007 Share Posted March 12, 2007 and cheese. Don't forget that crumpets were made to have a slab of cheese on them mmmmmmmmmmmmmmmmmmm dribbling now, I'll have to go and make some more. As for the ashtrays, I've never used a can for that purpose, I have proper ones but only in the garden, I don't smoke in my house due to children. ONe of my neighbours asked me if I could stop as she could smell it in her flat. I told her to keep the doors closed. I am not a smoking nazi, but that was a bit much IMHO. Link to comment Share on other sites More sharing options...
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