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Crumpets are also called Tea Pancakes. They can be made either on a fairly hot griddle, or in a lightly greased, heavy pan, such as an omelette pan. An alternative to the method below is to separate the eggs, beat the whites until stiff and add them last, which makes a light, crisp melt-in-the-mouth pancake. They can be spread with butter and/or jam and they are traditionally rolled up before eating. Good for breakfast and afternoon tea.
Instructions:
In a bowl, whisk the yeast into the warm water and set aside while preparing the other ingredients.
To mix by hand, place the flour and salt in a mixing bowl and add the yeast mixture, butter and honey.
Beat vigorously with a wooden spoon for 5 minutes.
To mix the dough in a heavy-duty mixer, place the flour and salt in a mixer bowl and add the yeast mixture, butter and honey.
Beat with a paddle on low speed for 5 minutes.
To mix in a food processor, place the flour and salt in a work bowl fitted with a metal blade. Pulse to mix.
Add the yeast mixture, butter and honey to the work bowl, and run the machine continuously for 30 seconds.
Pour the batter into a stainless-steel or glass bowl. Cover with plastic wrap and allow the batter to rise at room temperature until the batter has almost tripled, about 1 hour.
While the batter is rising, begin to heat the griddle. Grease the surface of the griddle and the inside of the rings, then set the rings on the griddle.
Beat the crumpet batter vigorously with a wooden spoon to deflate it. Pour 1/2 cup of the batter into each ring.
Bake the crumpets on the griddle for about 20 minutes, until the top surface is dull and riddled with holes.
Remove the crumpets from the griddle (it is not necessary to cook the other side) with a wide spatula to a rack to cool.
Carefully lift off rings.
Replace two of the rings on the griddle and bake the remaining batter.
The second batch may take longer if the griddle has not sufficiently reheated.
Be sure the top surface of the crumpets is dull before removing them from the griddle.