Low Iodine Classic Crumpets

Total time1 hr 45 min

Prep time15 min

Cook time30 min

4.5

(25)

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Ingredients

8 servings

1 ½ cups whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
0.750 cup water
1 tsp granulated sugar
2 ¼ tsp active dry yeast (1 standard packet)
2 cups all-purpose flour
½ tsp fine salt
½ tsp baking soda

For greasing

neutral oil or unsalted butter, for greasing the rings and griddle
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

unsalted butter, for serving (optional)
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Combine the milk and 1/2 cup water in a small saucepan over low heat and warm until just lukewarm, about 100°F (38°C) — it should feel barely warm to the touch, not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 8–10 minutes, until the yeast is foamy and active.
2
Add the flour and salt to the yeast mixture and whisk vigorously for 2 minutes until a smooth, thick, pourable batter forms — it should be thicker than pancake batter but still flow off the whisk in a slow ribbon. Cover the bowl with a clean kitchen towel and leave in a warm spot for 45–60 minutes, until the batter has risen noticeably and the surface is covered in bubbles.

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