Crumpets

Instructions:

Warm the milk in the microwave (no higher than 115 degrees), 30 to 45 seconds. Whisk in the yeast and the sugar and set aside.

In a large bowl, combine flour, salt, and baking powder. Whisk in the milk mixture and the warm water until combined and only small lumps remain. Cover the bowl and let rise in a warm place until very bubbly and about double in size, 45 minutes to 1 ½ hours.

Heat a griddle or large non-stick skillet over medium high heat with English muffin rings. Once hot, brush the griddle inside of the rings with melted butter. Lower the heat to medium and add about 1/3 cup (#12 cookie scoop) of the batter to each ring. Cook until the edges start to look dry and the surface is covered in bubbles, 4 to 6 minutes. Flip the crumpets over and cook and additional 2 minutes. Remove the rings and transfer to a cooling rack while you cook the rest.

Cut the crumpets in half and serve warm with butter, jam, honey, etc. Store in an airtight container in the refrigerator or individually wrapped in plastic in the freezer. Toast directly from the freezer or thaw in the refrigerator overnight.