Crumpets

To make these, you'll need 3 inch flan rings or round cookie cutters that are open on both sides. In the old days, you could use tuna tins, but now it is impossible to cut the bottoms off, and even if you could, they are lined with some sort of material I wouldn't want to heat. I made these in my cast iron frying pan, three at a time. If you have a griddle, you could do them at once.

I started the batter when I got up, and by the time I was out of the shower they were ready to bake.

Makes 6 good sized crumpets

From Sunset Breads, Step by Step Techniques

2 1/4 teaspoons granulated dry yeast
1 teaspoon granulated sugar
1/4 cup warm water
1/3 cup whole milk at room temperature
1 large egg
4 tablespoons melted butter (divided)
1 cup AP flour
1/2 teaspoon salt

In a large bowl, proof the yeast in water with sugar. Let stand 15 minutes. Blend in milk, egg, and 1 tablespoon of the butter. Add flour and salt and beat until smooth. Cover, and let rise in a warm place until doubled-about 45 minutes.

Brush a pan or griddle with butter and brush the insides of your flan rings as well. Place them in the pan and heat them over medium-low heat. Pour about 3-4 tablespoons of batter into each and bake until bubbles appear and the tops are dry-about 7 minutes. Remove rings, turn crumpets and bake another couple minutes until lightly browned. Cool on racks. Serve toasted, with plenty of butter and if you live at our house, golden syrup.