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home > recipes > breads > crumpets
1 1/4 lb plain flour 1 oz salt 1 pt warm water 1/2. oz yeast Dissolve the yeast in part of the water; sift the flour and salt and mix in water. Add the yeast; cover and leave in a warm place until the dough rises. Thin down to Yorkshire pudding consistency with half a cup of warm water. Leave for 5 minutes, Cook the crumpets in greased crumpet rings on a hot plate or griddle. Fill the rings halfway When dry on top and lightly browned underneath remove the crumpet rings. These are 31/2 in wide and 1 in deep. It is advisable to test one crumpet first; if the batter is too thick the holes will not form and more warm water should be added. Durham Pikelets (Co. Durham) Pikelet is a regional name, originating in Wales, for a crumpet. 1/2 lb plain flour 1 teaspoon bicarbonate of soda 1 teaspoon cream of tartar 1/2 tablespoon salt 1 1/2 oz lard 8-10 fl oz buttermilk Sift the flour, bicarbonate of soda, cream of tartar and salt,. rub in the lard until the mixture resembles breadcrumbs. Make a well in the centre, pour in the buttermilk, beating lightly to give a dropping consistency. Drop the mixture in spoonfuls on to a hot greased griddle or frying pan and cook for about 4 minutes on each side or until golden brown. Spread with butter and serve hot."

Crumpets


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keyword: crumpets
ethnicity: english
recipes for breads
recipes by pete
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(posted May 6, 2005)

1 1/4 lb plain
flour
1 oz
salt
1 pt warm water
1/2. oz
yeast

Dissolve the
yeast in part of the water; sift the flour and salt and mix in water. Add the yeast; cover and leave in a warm place until the dough rises. Thin down to Yorkshire pudding consistency with half a cup of warm water. Leave for 5 minutes,
Cook the crumpets in greased
crumpet rings on a hot plate or griddle. Fill the rings halfway When
dry on top and lightly browned underneath remove the crumpet rings. These are 31/2 in wide and 1 in deep.
It is advisable to test one
crumpet first; if the batter is too thick the holes will not form and more warm water should be added.

Durham Pikelets (Co. Durham)
Pikelet is a
regional name, originating in Wales, for a crumpet.

1/2 lb plain
flour
1 teaspoon
bicarbonate of
soda
1 teaspoon
cream of tartar
1/2 tablespoon
salt
1 1/2 oz
lard
8-10 fl oz
buttermilk

Sift the flour, bicarbonate of
soda,
cream of tartar and salt,. rub in the lard until the mixture resembles breadcrumbs. Make a well in the centre, pour in the buttermilk, beating lightly to give a dropping consistency.

Drop the mixture in spoonfuls on to a
hot greased griddle or frying
pan and cook for about 4 minutes on each side or until golden brown. Spread with butter and serve hot."


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