So I'm back! I know you were all sad. The other morning I was hungry, it was breakfast and there was no food so I rifled through my baking book for something delicious. Due to the lack of anything (eggs, fruit, cheese, buttermilk) I opted for crumpets, yum! Which are pretty much just homemade English Muffins. I ended up using soy milk instead of real milk because ours was bad, and they came out just fine. The only downside was I wanted something quick but these had a sort of double rising, as the batter is initially leavened by yeast and then baking soda is added just before cooking. This continues the leavening process and gives it extra air which produces all the characteristic "holes" in the bread.
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| The Batter after both leavenings. |
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| After making the batter, you pour them into metal rings. Mine are not crumpet specific and are different sizes and have handles, which make getting the crumpets out difficult. |
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| Like pancakes, you wait until there are holes before flipping. |
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| Best eaten with butter or jam. |
