Cinnamon Sugar Crumpets

Cinnamon Sugar Crumpets

I love trying new things. There has been much talk of crumpets over on the PPK forums, so this morning I did some research, threw a batter together, bought some cooking rings while it was rising and made crumpets like there was no tomorrow.

Crumpets are like a cross between a muffin and injera (a spongy, Ethiopian pancake that’s covered in tiny holes). They spend the majority of the time cooking slowly on one side, and the batter is contained within rings until it’s set. The yeast produces bubbles in the dough that make little holes when they escape, giving crumpets their characteristic look and texture.

I sprinkled these with cinnamon and sugar and put them under the broiler for a couple minutes; it was such a lovely breakfast! You can also eat them toasted with earth balance and jam. A special thanks to Amanda for the amazing jams she gave me!

Crumpets with Jam

You’ll have to wait until the cookbook comes out for the recipe. Rest assured that my testers have pledged to try it out and make sure that it’ll be worth waiting for! If you want to try something similar, head over to Cherie’s to take a look at her fantastic English Muffins. While the end result is different, the process is similar!

21 comments

  1. Lolo

    I don’t know if they’re actually similar to injera, since I think that it’s a sourdough batter made with teff flour (traditionally). The Ethiopian restaurant near me, however, has both the dark injera and a light, non-sour injera that I suspect is made from white flour and dry yeast.

    Now that I know how to get that fun, spongy texture, I’m going to work on an injera recipe!

  2. daphne

    funny! i’ve been meaning to try injera for months now and i LOVE crumpets, i had no idea they were similar in texture. you have a real talent for crafting recipes after my own tastes ;)

  3. Emmie

    Those look great. I made crumpets a few months ago for my English boyfriend. They were a big hit. We didn’t have any baking rings so I used old metal tins that used to have pineapple chunks i them. They’re not at all as tall as normal sized tins. Crumpets rock!

  4. sally

    I’m pretty sure the crumpets you buy in the store here (australia- sold like sliced bread) are vegan..
    I haven’t had them in so long, I couldn’t be sure..
    But I do remember loving them!
    My favourite was toasted, smeared with butter, and drizzled with honey.. maybe earth balance and agave!?? :D

    My american husband likes them with peanut butter and jelly..

    I would love to make my own.. never thought it was possible before :S

  5. mama herbivore

    these look spectacular. i love the idea of a crumpet, and the taste of a crumpet! just saying crumpet is fun! will you try your hand at english muffins, too, eh? i love bread.

  6. Lorelei4mc

    My husband prefers crumpets to toast as a quick breakfast but we always just buy them. Can’t wait to try making yours!

  7. Nachos

    Lolo – just tried this recipe from your book yesterday. THANK GOODNESS FOR THE TROUBLESHOOTING PAGE!!

    My first two crumpets were a disaster – batter too thick and heat too low (the birds were happy about that, lol), but the rest were great. Puffy, fluffy… The texture was perfect. Well done on this one!! :D

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