1. In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step. 2. Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes. 3. Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own). 4. For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used. 5. For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used. 6. Cool on wire rack. 7. To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings. ---------------------------------------------------------------------------
Nutrition
Ingredients
