Not those tasteless, dry, and flat ones you buy from supermarkets in Canada, but delicious, mouthwatering, homemade 'proper' crumpets.
I wouldn't usually make them unless I am desperate, as I find messing about with egg/crumpet rings a pain in the proverbial. I always find you need to almost soak the rings in melted butter so that the crumpet batter won't stick, even on non-stick rings.
I normally use either Paul Hollywood's recipe here, or the one from the Hairy Bikers here. So, in 35deg C heat, I made up the batter and got started.
This is the best of my first half dozen:
Very tasty, but a dismal failure. I don't know what the matter was, but the batter would insist on sticking to the rings. But I wasn't giving up.
I wondered what would happen if I tossed the rings, and used the same batter to make pikelets instead. Well, it worked a treat.
Much better. No more crumpet rings for me. I'll be making pikelets all the time from now on.
