CRUMPETS (WHOLE WHEAT)

Variety is the spice of life. So try "Crumpets" a cousin to the English muffin (It uses yeast and baking soda to create the famous holes.) Re heat for 5 min. in a 350 degrees oven. There are special metal rings measure in ½ cup center to the old fashion waffle iron will work too. Slather with butter cream, jam, drizzle with honey or maple syrup.
2 cup water at room. Temp. ( Note: more water may be necessary) 2 ¼ teaspoons (1 packet) instant yeast
½ teaspoon sugar
1 ½ whole wheat flour
¾ cream of tartar
2 ½ teaspoons sea salt or kosher salt
½ teaspoon baking soda
2/3 cup room temp. milk or cream
Makes 24 crumpet (about)
Whisk together the 2 cups water, yeast and sugar and set aside until bubbly.
Add: other ingredients flour, tartar, salt and combine in mixer then add the other liquids and yeast mixture.
Cover bowl with plastic in a warm place in kitchen to rise 1 ½ hours.
(The mixture should be the consistency of pancake batter. If too stiff crumpets won't have enough bubbles and holes. If necessary then add more water a tablespoon at a time to reach the right consistency. (1/3 to half cup may be necessary) They should be ¾ inch thick?
You can heat a lg. greased butter skillet over med. low heat to use 4 inch crumpet rings. Pour the batter in each ring to three-quarters full. Cook till holes begins to form on surface 7-8 minutes. Remove rings, flip crumpets and cook until nicely toasted 2 -3 minutes until nicely toasted 2-3 minutes. Serve with butter. (Freeze the ones not used for tomorrow.
(If you have larger muffin tins they could be used and started in the oven instead of the rings, tuna can, cast iron griddle, etc.)
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