BLEND 1: Place all the ingredients, in order, into a blender. Place the lid on and blend on high for 20 seconds.
BLEND 2: Scrape the sides down to mix in any flour that's stuck to the sides and blend for another 20 seconds until you have a smooth batter with a thick but runny consistency.
REST THE BATTER: Set aside the batter in the blender jug, in a warm place, covered, to rest and let the batter rise ever so slightly, for 45 minutes. It should look a little frothy on top and like it's risen a little.
PREP THE CRUMPET RINGS: Grease the inside of 3-4 crumpet rings with a little butter then dip them in flour and tap off any excess.
HEAT THE PAN: Add a little bit of oil to a large, non-stick, flat bottomed frying pan over medium heat. Let it heat for a couple of minutes until it feels hot when you hover your hand over the top.
COOK (STAGE 1): Place 2-4 of the crumpet rings into the pan (depending on it's size) and fill to halfway with crumpet batter (about 1/3 cup). Let them cook for 3-4 minutes until there is a good ring of dry batter and bubbles all burst around the edge of the crumpets.
COOK (STAGE 2): Now turn the stove to low heat and cook for a further 2-3 minutes until all the bubbles have popped and he crumpets look dry all over (once dry, no more bubbles will pop)
FLIP & FINISH: Remove the rings and flip the crumpets for 10 seconds to seal the top. Remove them from the pan and allow to cool.
Clean the rings and re-grease and flour. Start again from step 5 for the remaining batter. I generally get 10-11 crumpets out of each batch.
TOAST & SERVE: Always toast crumpets until golden before serving. In a toaster (on the crumpet setting) or under a broiler or overhead grill. You can also put them back in the pan on low, toasting the holey side until crusty.
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The batter is quite runny so make sure you have a flat based pan and make sure the pan is hot before adding any batter or it will run out under the rings.
A non-stick pan works best
For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All stove tops are different. I use a gas stove and cook them on my medium sized burner in a 26cm pan doing 3 crumpets at a time. You'll need to test your own stove but use these visual clues. - by the end of stage 1 cook, a ring of cooked dry batter should be visible around the top, with still a large centre of wet batter with unpopped bubbles. - by the end of the stage 2 cook, all bubbles should be popped and the top should look dry. If you find the tops not drying out but the bubbles are mostly popped, flipping them at the end is enough to seal them.
Cooked crumpets can be stored at room temperature for 2-3 days or frozen for up to 2 months.