Crumpets

Method

by Mathew Owsley-Brown at Fishes restaurant fishesrestaurant.co.uk

1 Sieve together the flour and the salt. Add the lemon zest. Combine the fresh yeast with a few tablespoons of tepid water. Then whisk the remaining warm water into the flour and add the yeast mixture.

2 Cover and leave in a warm place until you see little bubbles appearing in the batter - around 15 minutes. Check the consistency - it needs to be like rich double cream. Leave the batter for a little longer. (Even left overnight in the fridge, it still activates.)

3 Warm a non-stick pan on a low heat. Grease some mousse rings
and the pan with a knob of butter.

4 Place the rings in the pan and pour in the mixture no further than halfway up. Cook on a low heat, waiting for the familiar holes to start appearing. When after about 10-15 minutes the surface starts to dry
out, you know you are in business. Now turn but don't burn to get that delicious golden brown crust on top.

5 Crumpets are best left to rest a while before eating, as this makes
them less doughy in the middle. Serve warm with loads of butter.