As we're baking our way around the world, we had to stop in London for a cup of tea and crumpets at The Beaumont in Mayfair, one of our favorite hotels in the world. This recipe is from chef Ben Boeynaems at the hotel's Colony Grill.
1 1/2 c. bread flour
1 tsp. sugar
3 Tbsp. fresh yeast or 2 tbsp. dried yeast
1 tsp. baking soda
14 oz. room temperature water
1 tsp. salt
1. Mix everything in a bowl and whisk until smooth.
2. Cover and leave to prove until batter doubles in size and bubbles over the surface.
3. Put English muffin rings into a non-stick pan on a low heat and fill each ring three-quarters with batter and cook until the top has formed a skin. If you don’t have English muffin rings, you can also use tuna can tins.
4. Remove the ring.
5. Flip the crumpet and cook for another 2-3 minutes.
6. Cool on a wire rack.