Crumpets (Quick Rising, Dinah Shore) Fave!

Dinah Shore's crumpets are not like that soft, pancakey thing one can buy at the expat section of every better boutique market. -One- of these, made roughly per the dimensions given will leave a terrible fullness for the measure of several days. Tasty and kind of complex tasting given their pedestrian reagents.


  • 1/2 cup milk
  • 1/2 cup boiling water
  • 1 tsp sugar
  • 1 package (2 1/4 tsp) active dry yeast
  • 1 1/2 tsp salt
  • 1 3/4 cups sifted flour
  • 1/3 tsp baking soda, dissolved in 1 Tbl water - or not


Mix together milk and boiling water and allow to stand until lukewarm. Add sugar and yeast and allow mixture to double -- maybe 15-20 minutes.

Mix together salt and sifted flour. Combine with doubled yeast mixture. Allow this stage to double -- considerably quicker than a purely yeast bread but still on the order of 35 minutes or so.

Heat griddle to medium-hot (325F-350F) and butter 4" ring forms. Place ring forms on griddle and spoon batter to 1/2". Cook until dry and bubbly on top and toast lightly on other side.

Serve with copious amounts of butter, honey and some of your purloined Golden Syrup.