Ingredients

Step by step

1. Put the flours in a bowl, pour in 500ml warm water, and add the yeast, sugar and salt. Whisk to make a smooth, thick batter. Cover with clingfilm and leave to prove for 40 minutes in a warm area until fluffy and bubbly.
   Tip

   For this recipe you will need 4 crumpet or egg rings measuring about 8cm diameter (we used the poachette rings from the kitchenware section). If you don’t have cook’s rings, you can make pikelets. Simply add ladlefuls of batter to a frying pan, as if you were making pancakes. Cook on a medium heat for 2-3 minutes, flipping over after 1 minute.
2. Heat a nonstick frying pan over a medium heat. Brush the crumpet rings with a little vegetable oil and put in the hot pan. When the metal is hot, brush more oil inside the rings and heat for another 5 minutes, This is to ‘season’ the rings and prevent sticking. When ready to cook, add the lemon juice and baking powder to the batter and whisk thoroughly. Meanwhile, add 1 tablespoon of the oil to the pan. It should be a relatively high heat, but you don’t want the oil to smoke.
3. Ladle the mixture into the rings (it will sizzle when it hits the pan), half-filling the rings. Cook on the high heat for 1 minute, then turn down the heat to low. Cook for a further 8-10 minutes on a low heat, until the batter starts to set around the edges and bubbles form on the surface. If the oil is smoking, reduce the heat.
4. When the top is almost set, run a palette knife around the inside of each ring, then remove the rings and flip over the crumpets. Cook for 2 minutes more until set and light golden. Remove from the pan and leave to cool on a wire rack. Heat the rings again in the pan, and repeat the process with the remaining batter. 
   
    Delicious with our homemade lemon curd.