Quick and Easy Crumpets

Drizzling honey over crumpets is one of life’s pleasures. And with these Quick and Easy Crumpets, you can wake each day and do just that. If you’re on a gluten-free diet, simply substitute the bread flour for gluten-free bread mix.


  • 2/3 cup room-temperature skim milk
  • 3/4 cup plain bread flour
  • 1 teaspoon caster sugar
  • 1/2 teaspoon yeast
  • 1/2 teaspoon salt
  • 2 tablespoons plus 2 teaspoons warm water
  • 1/4 teaspoon plus 1/8 teaspoon bi-carbonate soda

To get the big bubbles crumpets are known for, it is important to get the ingredient quantities correct. This is why there are some very specific amounts in the ingredients list.

Combine the milk, sugar and yeast in a jug. Cover with a cloth and set aside in a warm area until frothy (approximately 10 minutes). While you are waiting, combine the flour and salt in a bowl. When it is ready, whisk in the yeast mixture. Cover with a cloth and set aside in a warm area until it has doubled in size (approximately 45 minutes to one hour).

Combine the water and bi-carbonate soda. Add to the flour mixture and whisk until combined. Cover and set aside until it has doubled in size (approximately 30 to 45 minutes).

Place your 7.5 cm-diameter, 2 cm-high egg rings into a frying pan over a low-medium heat. Spray the rings and pan with oil. Add three tablespoons of batter to each ring and cook for 12 to 15 minutes, or until the bubbles rise to the surface. Remove the egg rings and flip the crumpets over to brown the other side. Remove the crumpets from the pan and cool before serving. Store in the fridge for up to one week or freeze for up to three months. Serve warm with honey or jam.