ENGLISH CRUMPETS

I made the batter for the crumpets Saturday afternoon before Sunday's breakfast.

This makes for an easy but special Sunday breakfast.

½ cup warm whole milk

1 t honey

2 t active dry yeast

1 cup all-purpose flour

½ t sea salt

½ cup warm water

¼ t baking soda

Using a 2-cup measuring pitcher, heat milk until warm.

Stir the honey and yeast into the warm milk and let rest for 10 minutes, until foamy.

In the mixing bowl of a stand mixer, using a paddle attachment, combine the flour and salt.

Mix in the milk mixture and mix for 3 minutes until a thick dough forms.

Cover the bowl with plastic wrap and set aside in a warm place for 2 hours, until doubled in size.  

Alternatively, you can do this the afternoon before you prepare the crumpets for breakfast and keep in the refrigerator.  

Remove from refrigerator, one hour before you cook them.

Dissolve the baking soda in the warm water and mix into the dough with a spoon.

In a 12-inch cast-iron skillet, spray bottom generously with oil.

Add the crumpet rings and brush the inside of the rings with oil.

Heat skillet and once the rings are hot, pour the batter into each ring, using a large ice cream scoop.  The rings should slightly more than half full.

Cook for about 8 to 10 minutes.

Remove rings and flip crumpets over to toast the other side.

Serve immediately with butter.

Makes 8 crumpets.