Finding a good crumpet recipe isn’t easy. We must have tried a dozen…most of them produced some gloopy substance that to our disappointment did not yield any holes at all. Sticking them under the grill or finishing them off in the oven did not make the end result any more crumpet-like.

In the pursuit of the ultimate breakfast crumpet we learned a valuable lesson – do not rush. Nor do help the bubbles to pop – tempting as it is – don’t! Only this approach guarantees the most delicious, light, bubbly crumpet ready for smothering in English butter!



  • 450g plain flour
  • 300ml buttermilk
  • 350ml warm water
  • 2tsp salt
  • 14g dried fast action yeast
  • olive oil for frying


Stir together four and salt in a large mixing bowl. Soak dried yeast in warm water until dissolved, then mix with butter milk and gradually whisk into the flour mix. Cover with cling film and leave in a warm place to double in volume.

Oil the metal rings and place on a large frying pan. Heat up the pan with 2 table spoons of oil. Make sure that both the pan and rings are hot before pouring the batter into the rings otherwise crumpets may stick to the rings.

Fill the rings half way full and cook until the surface is set. Then remove them from the rings and flip over. Cook for further 1-2 min or until the surface gets some colour.

Serve straight away or leave to cool and toast when needed. They freeze well and can be defrosted in the toaster.

Tip: Do not be tempted to remove the rings and flip the crumpets over before the surface is set. It will ruin the lovely texture of the crumpet.