Scots Crumpets

Directions

1. 1
   Beat the egg yolks and blend in the sifted flour, sugar, salt.
2. 2
   Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
3. 3
   Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
4. 4
   Heat a lightly greased griddle or frying pan and pour in large spoonfuls of the batter.
5. 5
   Each crumpet should spread thinly to about 4 to 5 inch diameter and you may have to roll the pan to achieve this.
6. 6
   When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
7. 7
   Keep warm by stacking on a clean tea towel and eat soon after.
8. 8
   They can be spread with butter and/or jam and rolled up before eating.