INGREDIENTS

5gm of dried yeast (1 heaped teaspoon)

1 cup of flour

1 tsp salt

2 cups of warm water

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METHOD

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In a bowl or jug, mix the yeast with a few tablespoons of the warm water (luke warm or you will kill the little yeasties) stir until dissolved and leave until it becomes frothy (the yeasties are growing).

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In a seperate bowl add the salt and stir in the flour. Whisk about 2/3 of the remaining water then add the yeast mixture.

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Cover and leave in a warm place for about 1 hour until the mixture has doubled. It should be quite thick but pourable.

 

Heat a frying pan, spray some oil in, and using an egg ring and 1 soup ladle at a time fry the crumpets until golden brown and small holes appear on the top, flip the crumpet and cook the top.

 

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