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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:
Beat the egg yolks and blend in the sifted flour, sugar, salt.
Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased gridle or a frying pan and pour in large spoonfuls of the batter.
Each crumpet should spread thinly to about 4/5-inch in diameter and you may have to roll the pan to achieve this.
When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
Keep them warm by stacking on a clean tea towel and eat soon after.