Yes, of course you can just go and buy some, but these are far more satisfying. Make the batter an hour in advance, then you’ll need some crumpet rings…
- Mix the sugar, warm milk and water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until frothy.
- Mix the flours together with the salt in a bowl, and pour in the frothy activate yeast.
- Beat vigorously for a couple of minutes in order to get the gluten going, then cover with clingfilm and leave somewhere warm to ferment for an hour or so.
- When ready, mix the bi-carb with a little warm water and gently mix through the dough.
- Give the bi-carb a couple of minutes to work it’s magic, during which butter your crumpet rings and get the pan to a medium heat
- Half fill each ring with the batter, and griddle the mix. You’ll soon see the little holes forming. When the tops turn dry and the mix has come away from the edge, flip the crumpet for the last minute or so to brown the top.
- Serve with plenty of butter, and your favourite topping – in my case cheese and marmite!