So, I am endeavoring on making a decent crumpet. Which should be interesting, since, I’ve never had a crumpet. I have nothing to compare it to, no model to set it up against. I’m off to the grocery store for ingredients. I’ve been reading blogs all around the interwebs looking for ideas and the general recipe for one. I’m feeling like it a pancake-y sort of a thing. I’ll make this a several part blog on the “Crumpet: A Quest” and then we’ll see what we get.
Friday Night- Attempt Number 1 – So they came out…Meh. Not really what I was looking for, or what I think I’m looking for. No real nooks and crannies. Mostly doughy and heavy. They really weren’t what the blog described. I think I filled the rings to much. And someone had mentioned that they had put the soda in right before cooking. I think I’ll try that with the next recipe. We’ll see! This is the best part of experimenting, figuring out what works and what doesn’t. So these are mine:
Ok so Crumpet fest-tober is on hold for awesome weather. Yard work must be done, so I will continue this little exploration of crumpetness on Tuesday.
I might have found the one. This recipe has a lot more air and you add the baking soda at the end, after you have let the yeast do its work. Lots of bubbles everywhere. Here is the new picture. (if your english, please let me know if these look better) The first picture is as it went into the pan and the second is when it is getting ready to be turned. They seem to work out really well. They do tend to be a little bit greasy. But after you toast them, and add some butter, you don’t seem to notice the greasiness. I have to apologize. I completely forgot to take a picture of them when they were all finished. But they look better!