Pecan Free Classic Crumpets
Few things beat a warm, spongy crumpet fresh off the griddle, and this from-scratch version delivers that iconic bubble-pocked surface and chewy, tender interior that store-bought versions rarely match. The batter comes together with pantry staples — flour, milk, yeast, and a touch of baking soda — so there's no hunting down specialty ingredients or worrying about what's hiding in a packaged product. The two-stage rise is where the magic happens: the yeast builds flavor and lift, and the baking soda loosens the batter just enough to create those signature holes that trap every bit of melted butter. Cooking them low and slow in greased rings gives you that perfectly set, lacy top without any guesswork. Whether you toast them until golden and crisp or eat them straight off the griddle, they're the kind of simple, satisfying breakfast that feels genuinely special. Completely free of tree nuts by nature, this recipe relies on nothing but classic British-style technique and a handful of wholesome ingredients you likely already have on hand.
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Learn more →Ingredients
8 servings
- 1 ½ cups whole milk
- 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
For serving
- unsalted butter, for serving (optional)
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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