From Jessie Branom-Zwick
- 2 cups bread flour
- 1 2/3 cups all purpose flour
- ¾ teaspoon cream of tartar
- 2 ¼ teaspoons yeast
- ½ teaspoon sugar
- 2 ¼ cups warm water
- 3 ½ teaspoons coarse sea salt, crushed
- ½ teaspoon baking soda
- 2/3 cup warm oat milk
- Solid fat for greasing griddle and rings (Palm oil)
- Tasty toppings, such as jam or honey
Directions:
Sift together the flours and cream of tartar. Mix yeast, sugar, warm water and let stand until it foams. Mix the yeast goop into the flour until smooth. Beat for two minutes, cover with plastic wrap. Let rise until it falls – about an hour.
Mix the salt into the batter. Cover again and let stand 15-20 minutes. Mix the baking soda and oat milk, stir into the batter. Don’t let the batter get too stiff.
Grease a pan or griddle over medium heat until hot. Put a greased crumpet ring down, spoon about 1/3 cup batter in. It should start to form holes. If it doesn’t, add more water to the batter.
Cook until the top is stiff (7-8 minutes). Flip carefully, and cook another 2-3 minutes. Add toppings and eat!