Crumpet Recipe To Die For!

YIELD: 10-12 slices / PREP TIME: 45 / COOK TIME: 5-8 mintues per batch / Print Recipe


  1. Gently warm the milk to just above room temperature. Warm milk will activate your yeast. In a bowl, dissolve the yeast and sugar in the warm milk. Cover and leave in a warm place for 15 minutes, or until frothy.
  2. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture and tepid water.
  3. Stir from the centre outwards until the consistency of thick pancake batter – this will take a few minutes. Add a splash more water, if needed.
  4. Cover with a damp tea towel and set aside for 30-45 minutes or until little mixture has doubled and bubbles form on the surface.
  5. Grease 10cm egg rings with vegetable oil. If you don’t have egg rings, use any round mould that you have. If you think that crumpet making is your new Sunday tradition, you can buy crumpet moulds online. Wipe oil around a large, non-stick frying pan and place over medium-high heat.
  6. Arrange the rings in the frying pan and, once hot, spoon 4-5 tablespoons of the batter into each ring (or until the ring is 2/3 full). Cook for 5-8 minutes, or until little bubbles appear on the surface. Adjust heat if the crumpets are browning before the centre of the crumpet is cooked.
  7. Once the bubbles have burst, leaving behind small holes, carefully lift off the rings with tongs, flip over the crumpets, and cook for another 1 minute to toast slightly. Re-grease ring and pan before cooking the next batch.
  8. Serve your crumpets warm, with butter or our whipped honey butter recipe below and your favourite jam. Or for a savoury twist, top with bacon and a fried egg.

Try topping with Orange Blossom Whipped Honey Butter

  • 100g unsalted butter – softened
  • 3 tbsp of honey
  • Orange zest

Put the butter in a bowl and beat with an electric hand mixer until soft and whipped. Add honey and beat until combined.  (don’t overbeat or butter will separate) Stir in about a tsp of orange zest. Store in a cool spot until ready to use.


1. You will see that the mixture is very bubbly and frothy in the pink bowl.  If your mixture doesn’t look like this then your final product will not have the bubbles and holes in the crumpets.  Be sure that your yeast is activated and very frothy in the warm milk to achieve these results. Sometimes yeast expires and just won’t do its job. Be careful not to stir after the batter has proofed to retain the bubbles.

 2. During the cooking process, grab a pair of tongs and carefully lift the ring after 4 minutes (with the still crumpet inside) and peek at the bottom to see how fast or slow it is cooking.  If the mixture seems too wet yet the bottom is browning quickly, adjust the heat slightly.

 3. Not getting bubbles bursting through? Maybe your batter is too thick – your batter should be like loose pancake batter. The consistency of the batter is key to success, and it’s a changeable thing. It’s worth noting that the batter thickens during standing, so after you’ve cooked your first batch, you may need to thin the batter with a little lukewarm water or milk before you start cooking the next batch. If the batter is too thick, the holes won’t be able to force their way through to the top, and the result will be what is known as a blind crumpet, lacking the characteristic honeycomb texture. That said, add too much liquid and the batter will run out from under the rings, so be judicious and add just a little liquid at a time.

 4. Use a non-stick skillet for ease….


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