Just the thing for Sunday teatime, warm crumpets with butter and jam or grated cheddar cheese and ham. Also great made into a small pizza with tomato, ham and cheese.
200g strong white flour
1/2 tsp salt
1 sachet easy blend yeast
Pinch of bicarbonate of soda
oil for frying
Sift the flour and salt into a large bowl. Stir in the yeast and make a well in the centre. Heat the milk with 125ml of water until hand hot. Pour the mixture into the dry ingredients. Beat to make a smooth batter. Cover with cling film and leave in a warm place for 45 minutes.
Dissolve the bicarb in 45ml warm water. Beat into the batter. Heat a griddle over a medium heat, then grease it when hot.
Place 1 tbsp at a time of batter onto the griddle pan, cook until the bubbles have burst and the top is set. Turn the crumpets over.
Cook for 2-3 minutes until firm but barely coloured. Cool on a wire rack and serve toasted.