James Martin Crumpets Recipe

These homemade crumpets are light, fluffy, and full of holes, just like the ones from Warburtons! The secret to perfect crumpets is using both yeast and baking powder. Toast them until golden, spread with butter, and enjoy with your favorite toppings!

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Ingredients Needed:

• 150g (1 cup) white flour
• 200ml (3/4 cup + 1 tbsp) warm water
• 1/2 tsp salt
• 1/2 tsp white sugar
• 1 tsp baking powder

Yeast Mixture:

• 1 tsp yeast
• 1 tbsp warm water 

Cooking:

• 2 tbsp unsalted butter 

How To Make Crumpets Recipe?

1. Mix the batter: In a bowl, whisk together the flour, water, and salt for 2 minutes (or 1 minute with an electric mixer).
2. Activate the yeast: In a small bowl, mix the yeast with 1 tbsp warm water and let it sit for a minute.
3. Combine ingredients: Add the yeast mixture, sugar, and baking powder to the batter. Whisk for 30 seconds. Cover with cling film and let it rest in a warm place for 15-30 minutes until foamy.
4. Grease the rings: Brush crumpet rings (about 9 cm wide) with melted butter.
5. Heat the pan: Lightly butter a non-stick pan and place the rings inside. Heat over medium-high heat.
6. Cook the crumpets: Pour ¼ cup batter into each ring (about 1 cm deep). Cook for 1½ minutes until bubbles appear but don’t pop. Reduce heat to medium and cook for 1 more minute until some bubbles pop. Lower the heat to medium-low and cook for another 2½ to 4 minutes until the top is set.
7. Flip and finish: Remove the rings carefully and flip the crumpets. Cook for 20-30 seconds until lightly golden. Transfer to a wire rack to cool completely.
8. Serve and enjoy: Toast the crumpets until crispy, spread with butter, and add your favorite toppings like honey or jam.

Recipe Tips:

• Use the Right Pan Temperature: Start with medium-high heat to create the signature crumpet holes, then lower the heat so they cook through without burning. If the pan is too hot, the bottom will burn before the top sets.
• Let the Batter Rest in a Warm Spot: The batter needs time to become light and airy. Place it in a warm spot (like near a warm oven) so it gets foamy. If your kitchen is cold, rest the bowl inside a slightly warm oven (turned off) for better results.
• Grease the Rings Well: If your rings aren’t properly greased, the crumpets will stick, making them hard to remove. Brush them generously with melted butter or oil before pouring the batter.
• Don’t Rush the Cooking Process: Crumpets need time to cook through properly. If you flip them too early, the holes won’t form, and the inside may stay raw. Wait until the surface is fully set before flipping.
• Test with a Small Amount of Batter First: Before making all the crumpets, cook a small spoonful of batter to check if the heat is right. If bubbles don’t form, increase the heat slightly. If the bottom browns too fast, lower the heat before cooking the full batch.

How To Store & Reheat Leftovers?

• Refrigerate: Let the crumpets cool down before storing. Keep them in an airtight container in the fridge for up to 4 days.
• Freeze: Once cooled, put the crumpets in a sealed freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Toast the crumpets until the bottom is crispy and golden. This is the best way to reheat crumpets as they bring back their fresh texture.

Nutrition Facts:

• Calories: 134 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 198mg
• Potassium: 130mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 3g

Try More James Martin Recipes:

• James Martin BBQ Sauce
• James Martin Mushroom Quiche Recipe
• James Martin Cauliflower Cheese Recipe