Scale

For the crumpets:

1 ½ cups all-purpose flour

1 teaspoon instant yeast

1 teaspoon sugar

½ teaspoon salt

1 cup warm milk

½ cup warm water

½ teaspoon baking powder

For serving:

Fresh ricotta cheese

Fresh berries (strawberries, blueberries, raspberries)

Honey

Fresh thyme

Cook Mode Prevent your screen from going dark

1. In a large bowl, whisk together flour, yeast, sugar, and salt.

2. Gradually add warm milk and water, whisking to form a smooth batter.

3. Cover and let rest in a warm spot for 45–60 minutes until bubbly and doubled.

4. Stir in baking powder gently.

5. Heat a non-stick skillet over low to medium-low and grease lightly.

6. Place crumpet rings in the pan and grease the insides.

7. Spoon batter halfway into each ring.

8. Cook for 6–8 minutes, until bubbles form and tops look set.

9. Remove rings, flip crumpets, and cook for 1–2 minutes to brown the top.

10. Warm the honey gently with fresh thyme sprigs; infuse for a few minutes then remove thyme.

11. To serve, spread ricotta on warm crumpets, top with berries, and drizzle with thyme honey.

Crumpets are best served immediately while warm and fresh.

Let the batter rest fully for bubbles and proper rise.

Keep heat low during cooking to prevent browning too fast.

Store extras in an airtight container or freeze up to 1 month.

Reheat crumpets in a toaster or skillet before serving.