This was hand written inside Mum’s recipe book – so I’m not sure who’s it is!
In a bowl or jug, mix the yeast with a few tablespoons of the warm water, stir until the yeast is dissolved and leave for about five minutes. In a separate bowl, add the salt and sift in the flour. Whist about 2/3 of the remaining water into the flour, then add the yeast mixture. Cover and leave in a warm place until the mixture doubles (about an hour). The mixture should be quite thick but pour quite easily. Add more water if you think it is required.
Heat a frypan pan gently and spray with canola oil. Using egg rings – grease each lightly with canola spray – put the rings into the pan and pour in enough batter to fill each ring about 1/2 full. Cook on a low heat for about 4 minutes or until small holes appear and the tops of the crumpets appears to be ‘pasty’.
Take off the rings and flip the crumpet to brown on the top (about one minute). Butter lightly and serve – lovely with Golden Syrup or Jam. Makes about 6 crumpets.