I save clean water chestnut and pineapple cans so I can make crumpets whenever my family requests them. (You can also use a circle cookie cutter or mason jar ring.) I first made these for a 4-H project.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 teaspoon sugar
- 1/3 cup warm milk (110° to 115°)
- 4 tablespoons butter, melted, divided
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1. In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
- 2. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring.
- 3. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving. Yield: 8 crumpets.
1 serving (1 each) equals 127 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 219 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.
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