Rye Crumpets
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Easy
These crumpets are cooked in a pan, heated on the BBQ, and have wonderful smoky undertones.
"There are many reasons to love a crumpet, but essentially it is their architecture that sets them apart. Those perfect evenly spaced holes that mine their way through the lightest of textures down to the bottom crust mean butter and fillings flood the landscape and every bite delivers ultimate satisfaction. So easy to make, and sublime when paired with ham.
Before you start, if you are using dried yeast, you’ll need to activate it according to the instructions on the packet. Mixing with a little honeyed, tepid water and leaving for 20 minutes is a good approach if there are no instructions."
DJ BBQ’s Backyard Baking by Christian Stevenson, David Wright and Chris Taylor (Quadrille, £20), Photography by David Loftus
Ingredients
- 3 tbsp active rye starter (or 1 tbsp dried yeast)
- 400ml buttermilk
- 115g warm water
- 1 tsp honey or maple syrup
- 175g strong white bread flour
- 125g light rye flour
- ½ tsp bicarbonate of soda
- Oil, for greasing
Method
- Mix the rye starter (or yeast mix), buttermilk, water and honey until completely unified. In a separate large bowl, mix together the remaining dry ingredients, then simply add the wet to the dry and mixy-mixy. It will form a batter-like consistency. Cover and leave it to rest for an hour in a warm place until little bubbles form on the surface.
- Meanwhile, get your cooker going. Heat your skillet to a medium heat and make sure the crumpet rings are well greased on the inside. If you have an infrared thermometer the surface of the skillet should be around 180–200°C. Add a little oil to the skillet too then arrange the rings in it, making sure they all sit flush with the base of the pan. Let the rings preheat for a minute or so, as this will help cook the crumpets more quickly.
- Give the batter a final mix before spooning ¼ cup – about 60ml – into each ring. Cook until the bubbles set, which should be 4–5 minutes, but depends on how hot (and thick) the pan is. Gently remove the rings at this stage then carefully flip the crumpets, giving them a minute or so to colour up on the other side.
- Repeat the greasing and preheating for every batch. Store the cooked crumpets in a cloth to keep them soft and warm before serving. Alternatively, allow to cool and store in an airtight container.
