• Cooking Time:
  • Servings:
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  • 1 pkg active dry yeast
  • 1/4 cup warm water (105 to 115°F)
  • 1/2 cup lukewarm milk [scalded (180°F), then cooled]
  • 1 Tbsp margarine or butter
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1 egg
  • 1 cup flour


  • Prime the yeast + water + sugar first and set aside.
  • Heat the milk 180°F.
  • Add all of the other ingredients except for the milk: margarine (melted), flour, egg, salt.
  • Then I let it sit for a bit and worked on something else.
  • The milk was taking forever to cool so I mixed up what was in the bowl and ended up with a semi-thick cookie-like batter.
  • When the milk reached around 123°F, I mixed it in.
  • Stirring until I had a thick, smooth kind of pancake batter.
  • Cover and let it rise for 45 minutes. (When you take it out it should look alive, ie., bubbly and bigger.)
  • Heat oil in big frying pan.
  • Grease the pancake rings.
  • Set rings in pan.
  • Pour about 2 Tbsp batter into each ring using a big ladle.
  • Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes.
  • Remove rings; turn crumpets to brown other sides, 1 to 2 minutes.
  • Repeat with rest of batter, greasing rings each time.

Categories: Bread  Misc. Bread 
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