Crumpets

Directions

1. 1
   Whisk the bread and all-purpose flours and yeast together.
2. 2
   Stir in the milk and 3/4 tepid water.
3. 3
   Cover and let stand in a warm place until the mixture has risen and begun to deflate.
4. 4
   Dissolve the baking soda and salt in the remaining tepid water and whisk into the batter.
5. 5
   Heat a large griddle over medium heat.
6. 6
   Have ready four 4in (10cm) crumpet rings.
7. 7
   Lightly oil the pan with oiled paper towels.
8. 8
   Put the rings in the pan.
9. 9
   Pour the batter into a glass measuring cup.
10. 10
    Pour enough batter into each ring to come about 1/2 3/4 in (12cm) up the sides.
11. 11
    Cook for about 8 minutes, or until the batter has set all the way through and the top is covered in holes.
12. 12
    If no bubbles appear the batter is too dry; stir a little water into the remaining batter.
13. 13
    Lift the rings off the crumpets.
14. 14
    Turn the crumpets and cook for about 3 minutes more, or until just golden.
15. 15
    Repeat with the remaining batter.
16. 16
    Serve warm.
17. 17
    (If desired, cool the crumpets, split and toast them.)