Hey Everyone! I have had so much positive feedback from a previous video I made where I tried crumpets for the first time. I remember casually mentioning that I would make them if it were requested. Well, here we are! Here is a recipe for classic crumpets I revised from a reliable looking (and tasty since I tried it out) recipe from Jamie Oliver’s website. I substituted milk for unsweetened soy milk, and did add a touch of salt to this recipe. I made traditional crumpets, respectfully, for my darling Aussie, Ben, and a batch of plant-based ones, since I have been abstaining from dairy products.
I made both recipes for YouTube, and used a miniature spring form pan for a mold. You can use a large biscuit cutter if you’d wish, or drop them as-is into your pan like a pancake. Keep in mind this batter should have the consistency of a waffle. It should be light, fluffy, but easy to pour.
Thank you guys for the amazing recommendations to bring this to life and thank you for the continuous support.
- 300g Flour
- 400ml / 2 Cups Unsweetened Soy Milk
- 1 TBSP Yeast
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp Sugar
- Warm up soy milk in microwave for about 1 minute. Milk should be warm enough to drink but not scalding, or yeast will die.
- Add yeast and sugar into milk and let bloom for about 5 minutes.
- Sift flour, baking soda and salt and whisk to combine.
- Whisk in milk and yeast mixture gently until combined.
- Allow mixture to proof for about 45 minutes, or until bubbles form on top of soft dough.
- Cook in a greased griddle for 5 minutes on one side, then flip and continue to cook for another minute.
- Serve with your favorite toppings.