A very old griddle cake dating back the the 17th century



1 1/4 pints warm milk
1 teaspoon caster/superfine sugar
4 cups (1lb) plain flour
1 sachet bread yeast (the sort that does not need to be pre-activated) enough for 1lb flour
1 teaspoon salt
lard for frying
1/2 teaspoon bicarbonate of soda
metal crumpet rings or metal biscuit cutters

In a large bowl sift the flour and salt and bicarbonate of soda together

Add the sugar and sachet of yeast to the flour mixture then gradually add the warm milk

Beat the mixture until smooth

Cover and leave in a warm place to rise.  This will take about an hour and the mixture will look bubbly

In a large frying pan melt a little of the lard and put in the crumpet rings

When the fat is hot pour in enough of the batter to ¾ fill each ring

Cook for 4-8 minutes over medium heat, until bubbles appear over the entire surface, and the dough looks  ’dry’.

Take out of the metal rings and flip over to brown the topside only about  30 seconds

Take out of the pan and place on a cooling tray

Keep going until all the batter is used up.

Serve warm (you can toast them) with butter or jam



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{September 4, 2011} {Tags: }