Really try it: crumpets
Last year, I was served crumpets for breakfast at my Airbnb in London. Honestly, the thickish pancake with holes in it doesn’t look very appetizing. Still, I was pleasantly surprised when I tasted it.
It wasn’t the soggy ball of dough I had expected at all, but a delicious, soft and slightly sweet pancake. And yet it’s also completely different from the waffles and pancakes we already know. In short: definitely worth trying.
Crumpets: what are they?
Crumpets are small, thick pancakes that originally come from Wales but are now eaten throughout Great Britain. I was served them for breakfast, but most Brits eat crumpets for lunch or in the afternoon with tea. In terms of flavor, they’re comparable to a pancake, but the texture is much spongier.
Crumpets: how to make them
Crumpets are made with a batter without sugar, but with flour, water or milk, and yeast. To prevent the batter from spreading and give them the right thickness, they are cooked in small round molds in the pan. In this recipe, David Lebovitz explains step by step how to make them. Looking for a variation on the original crumpet, which is usually topped with something sweet? Jamie Oliver made crumpets with black pudding.
Crumpets: how do you eat them?
Crumpets are at their very best when toasted, so pop them in the toaster for a moment after baking. Add a generous portion of butter or a dollop of jam and you’re all set.
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