Method

• 1.
  Place the flour, baking powder, 1/2 tsp salt flakes, sugar and yeast in a large bowl and mix together using a whisk. Pour the water into the dry ingredients and beat together with a whisk until you have a smooth batter.
• 2.
  Cover the bowl with plastic wrap or a clean tea towel and leave the mixture in a warm spot for about 15 minutes until it’s bubbly. (If you leave this too long, you’ll lose your bubbles.)
• 3.
  Lightly grease a heavy frypan with about 1 tbs butter and place over a high heat. Grease egg rings with butter – I use 8cm round cookie cutters – and put them in the pan. Fill the rings with 1/4 cup (60ml) per ring. Cook for 2 minutes to get the bubbles going, then reduce heat to low to cook for about a total of 8 minutes.
• 4.
  Feel free to pop any surface bubbles that haven’t popped themselves, it’s immensely satisfying.
• 5.
  Slip the rings off using tongs and flip the crumpets over to cook the top for about 30 seconds. They’re perfect with butter and golden syrup. Or honey. Or whatever. Delicious.
• 6.
  You can serve them straight away, fresh, but actually I think they’re even better the next day, toasted.