Whole Wheat Crumpets

Whole Wheat Crumpets

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
webmonkey
Recipe by  webmonkey

“These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these.”

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Ingredients

Adjust Servings

Original recipe yields 15 crumpets

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Directions

  1. Stir warm water and honey together in a large bowl. Mix yeast into the warm water and let stand until the yeast begins to bubble, 10 to 15 minutes. Stir flour, salt, baking soda, and milk into yeast mixture. Cover bowl and let rise in a warm place for 30 minutes.
  2. Preheat an electric griddle to medium-low heat (220 degrees F/105 degrees C) and grease the griddle. Grease the metal rings.
  3. Place the greased rings onto the griddle and allow to warm for 1 to 2 minutes; spoon about 3 tablespoons of batter into each ring. Batter will be elastic and stringy, but will fill out the ring as it cooks. Cook the crumpets until golden brown on the bottom and bubbles form on the top side, 5 to 8 minutes. Increase griddle temperature to 230 degrees F (110 degrees C) and flip the crumpets. Cook until underside is golden brown, 2 to 3 more minutes.
  4. Remove rings from crumpets, grease the rings and griddle again, and turn griddle heat back down to 220 degrees F (105 degrees C). Repeat to make 2 more batches of crumpets.

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Reviews (4)

Rate This Recipe
bctabby
6

bctabby

These were great! We could hardly tell they were whole wheat! They were so easy to make that I will not be buying them premade anymore! Plus they are a lot cheaper to make. I used the round cookie cutters for the first ones but it was a big pain so after that I just poured them onto the skillet into as round of a shape as possible which was pretty easy to do because they don't really spread out. I also used almond milk instead of regular milk because that is all we have. You couldn't even tell. They tasted great plain, with butter, with jam, with eggs benedict and with a fried egg, bacon and cheese sandwich. I will be making these often!

LindaT
3

LindaT

Had these with soup for dinner.. yumyum. I had fresh rosemary so I added some. I'll make these again and maybe add just a tad more salt

Sarah
0

Sarah

Very good, I use these instead of English Muffins, only a few ingredients instead of all the stuff in the store bought ones. They store well in the freezer too!

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 15.3 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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