Crumpets.

A dish where flour and yeast do the work.

Bread In Various Forms.

contains glutencontains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Put the flour, salt, and sugar in a bowl. Add the water and yeast, and beat vigorously for fifteen minutes. Cover the bowl, and set in a warm place over night. In the morning beat in the melted butter and pour the batter into buttered muffin pans. Let the crumpets rise for an hour, and bake them for half an hour in a moderate oven.
If you choose you may add the butter to the mixture at night. In that case the risen sponge may be taken out by spoonfuls, being careful not to break it down, and the crumpets will then require only half an hour to rise.
Crumpets may be baked on a griddle instead of in muffin pans. If they are baked on a griddle, measure the quart of flour lightly. When ready to fry them, butter the muffin rings and also a griddle, which should not be so hot as for common griddle-cakes. Place the buttered rings on the griddle and put a spoonful of the batter in each one. When the crumpets get done on one side, turn them, and brown the other side. It will take about twelve minutes to cook them.

Nutrition (estimated, per serving)