Rice Free Classic Crumpets
Crumpets are one of those deeply satisfying baked goods that feel like a treat but come together with pantry staples you almost certainly already have on hand. The batter is built on all-purpose flour, whole milk, water, yeast, and a touch of baking soda — nothing exotic, and absolutely no rice or rice-derived ingredients anywhere in the process. That matters more than it sounds, because plenty of store-bought crumpets and specialty breads sneak in rice flour as a texture aid or anti-sticking agent, making label-reading a bit of a chore. Making them at home puts you fully in control. The yeast gives the batter its lift and that signature tangy depth, while the baking soda loosens things up just before cooking so those iconic bubble holes form across the surface as they cook low and slow on the griddle. The result is a soft, spongy interior with a lightly golden top that soaks up melted butter like a dream. Toast them until the pocked surface turns crisp and golden, and you have something genuinely special on your hands.
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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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