These crumpets are superior to those commercially produced as they contain nutritious wholemeal flour.
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25ml (1/4 tsp) salt
1/2 oz (15 g) fresh yeast or 7.5 ml (1 1/2 tsp) dried and 1 tsp (5 ml) clear honey
350 ml (12 fl oz) semi-skimmed milk, warmed
15-30 ml (1 - 2 tbsp) corn oil
1. Put the wholemeal and plain flours into a large mixing bowl, add the salt and leave in a warm place until warmed through.
2. Blend the fresh yeast with the milk. If using dried yeast, mix the honey with the milk, sprinkle the dried yeast on top and leave for 10-15 minutes, until frothy.
3. Make a well in the centre of the flour, pour in the yeast liquid and mix to a smooth batter.
4. Cover with a clean cloth and leave to rise in a warm place for 30-45 minutes.
5. With a little of the oil, lightly grease a griddle or heavy-based frying pan and crumpet rings or plain metal 10 cm (4 inch) pastry cutters.
6. Heat the griddle or frying pan until hot, place the crumpet rings on, then pour the batter inside the rings to a depth of 1 cm (5 inch).
7. Cook until set and the bubbles on top have burst.
8. Remove the rings, turn and cook the other sides for 1 minute.
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