If your feeling fancy here’s some tea and crumpets, farm style. 100% whole wheat, fried in butter on a cast Iron Skillet with a quart jar of tea on the side. They are crispy, fluffy with a chewy texture similar to an English Muffin. Perfect afternoon snack for long days working outside on the farm or a great dinner side instead of biscuits.
Ingredients
1 1/2 cups lukewarm water
1 cup lukewarm milk
2 tablespoons melted butter
3 1/2 cupsWhole Wheat Flour
2 1/2 teaspoons yeast
1 teaspoon baking powder
1 1/2 teaspoons salt
Instructions
Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes.
Cover and let the batter rest at room temperature for 1 hour. It will expand and get all bubbly. Towards the end of resting, preheat a frying pan; it shouldn’t be as hot as the temperature you use to cook pancakes.
Lightly grease the frying pan. Scoop 1/4 cup of batter and drop as many that will fit into your pan leaving 1″ spacing between.
If you want more shaped crumpets, you can use well buttered wide mouth mason jar bands. Place well-greased bands in the pan (lip side up – like you were placing it unto the jar) as many as will fit. Pour 1/4 cup batter into each band. After about 4 minutes, use a pair of tongs to slip the bands off.
Cook the crumpets for a total of about 10 minutes on the first side. They should start to look a bit dry around the edges and their tops will be riddled with small bubbles & holes.
Flip and cook the other side for another 5 minutes. This makes sure the inside is cooked fully and makes both sides crispy and delicious.
Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked.
