Well, it’s more flattering than being the lobotomised man’s crumpet, I suppose……’ Gillian Anderson.
Which is, I suppose, my point. The same word means different things in different countries. I was going to muse on what a crumpet was, but found that quote from Ms Anderson and liked it so much I’ve included it. But what I was going to say was that what is a crumpet in one country is not, necessarily, what is a crumpet in another one. An English crumpet is a “fluffy yeasted tea cakes” (according to Felicity Cloake). A Scottish crumpet is a “soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating.” (according to RampantScotland) . But, as you know, I’m Scottish, so……………
- 2 large eggs
- 250ml milk
- 200g self raising flour
- 100g granulated sugar
- 0.5 tsp baking powder
- 1 tsp vanilla extract
Sunflower oil, or solid veg fat for frying.
Whisk the eggs and sugar together until light and fluffy. Add the milk and vanilla and combine. Add the baking powder to the flour then sift it into the liquid, whisking well to make sure there’s no lumps.
Heat your frying pan, or griddle, to very hot, add a smidgeon of oil or fat and then turn the heat down low. Swirl the pan round so that you get a very thin, even covering of oil. The initial burst of heat before cooling it down seems to help giving the crumpets an even colour and to stop sticking. I have no idea why, but it works, so what are you gonna do?
Use a soup ladle and cook one at a time. Swirl the batter round to give good coverage of the pan and let to slowly cook until you can see the bubbles all over the surface of the crumpet and it looks a little dry.
Flip it over and just lightly cook the underside. The top should be smooth, the bottom showing the little burst bubbles.
Pop them onto some greaseproof paper and give the pan another basting of oil and get on with making the rest. You should get about 10 from this amount.
I can thoroughly recommend strawberry jam, Nutella, or golden syrup (NOT all three at the same time) when you roll them up.