Second attempt

First batch, first side, two rings removed for turning

Just about a month after the first attempt, a second attempt at crumpets yesterday, using the same recipe but getting the yeast right (at a tablespoon rather than a teaspoon) and frying in rapeseed oil rather than in butter.

The yeast, sugar and milk was left for about 15 minutes, and the batter for about 45. After which the batter was a most interesting texture, wet and frothy.

Ladled into the rings in the heated pan (hob on 4) to a depth of about three quarters or about half an inch. Some rising, but not so much as to stop the rings coming off neatly enough. Holes after the way of shop crumpets.

In the event, a bit too brown on the outside and a bit too soft on the inside. But entirely eatable.

Second batch, second side

I should by this time have known better, but more or less filled the rings up for the second batch, which meant that they overflowed. And with the hob down to 3, still too brown on the outside and too soft on the inside.

Third batch, second side

Not much batter left for the third batch, so thinner perforce. After the event, I read that Delia Smith suggests using a tablespoon to the crumpet - a lot less than I used - while Mary Berry suggests 2cm - a bit more. While Delia Smith also says that I should get a dozen crumpets - which does not add up - but then I have often wondered about the standard of checking and proof reading in these fat books knocked out by celebrities. Or at least knocked out in their names.

All quite eatable and all eaten hot with butter, but I think next time I will try 1cm thick and turning the hob down to 2 - but giving it a good time to come to temperature. And I need to work on my turning technique. And BH suggests cutting the milk with water, the fact that the milk is already skinny green top notwithstanding. 

In taste, more like English pancakes, the sort you take with lemon juice and castor sugar, than Shop crumpets, although slower cooking may change that. In any event, I am sure things will improve with practise, just like they do with pancakes.

PS: what would have happened to the batter, the ingredients for which were not that different from those for bread, had I tried baking it? Perhaps something else to try, a something which ought to result in a lot less washing up.

Reference 1: http://psmv3.blogspot.co.uk/2017/12/crumpets.html.