These simple protein biscuits make a great breakfast on-the-go. They’re wonderful for families to have for a quick breakfast because they’re filled with ingredients that kids love, including peanut butter and chocolate chips. Although they can be made in 45 minutes, these cookies are best served cold.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 25 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 crumpets |
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon white sugar
- 2 ¾ cups warm water, divided
- 3 cups all-purpose flour
- 2 tablespoons dry milk powder
- 1 ½ teaspoons salt
- 2 tablespoons water
- 1 teaspoon baking soda
- cooking spray
- Crumpet rings
Instructions
- Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
- Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
- Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
- Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
- Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.
- If you don’t have dry milk, substitute 1/2 cup regular milk for 1/2 cup of the water in the recipe.
- Crumpet rings can be found online; you can substitute egg rings in a pinch, but those are a little smaller. You can also use clean 6-ounce tuna or salmon cans with both ends cut out; be careful, as these will have sharp edges.
Nutrition Facts
| Calories | 122 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 405 mg |
| Sugars | 1 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Just made these for the first time. I followed the recipe to the letter but the batter was more of a dough and not pourable. Sooo I made them like English muffins and they were delicious!!
The batter came out very well. I cooked them in a non stick pan on the stove. Less batter is better, maybe 1/2 fill…they raise up a lot. Also need better control of the heat so an electric pan that you can dial in the temperature might be better but haven’t tried that yet. Maybe that is why the waffle maker works but then it seems like it would be a waffle.
Have been looking for a crumpet recipe with characteristics ‘holes’ on top and a chewy, almost rubbery texture, to no avail. These are OK but still remind me more of an English muffin than a crumpet. Still hunting
Great recipe, loved it in the waffle maker. Today, now I have egg rings, am making it the “proper” way :). I froze the last batch and then popped them in the toaster when ready to eat.
The only change I made was I cooked the crumpets in a waffle maker . And they came out great. Peter in NZ