Serves 4-8
Prep time 1 hour, 10 minutes
Cook time 20 minutes
Total time 1 hour, 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates
Suitable for Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Breakfast, Savoury Snack, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Hot
By author Kim (reader)
Easy, delicious, home made crumpets.


  • 1 teaspoon Lowan's Dried Instant Yeast
  • 300ml warm water (body temperature warmth)
  • 1 cup plain white flour
  • 1 teaspoon salt
  • canola oil spray
  • 2/3 cups plain wholemeal flour


In a small bowl, combine the yeast and 50ml of the water. Stir until the yeast is dissolved, then let stand in a warm place for 5 minutes.
Mixing yeast and water for crumpets
In a large bowl, sift the flour and salt together. Add the rest of the water to the flour and mix, then add the yeast mixture. Stir until well combined.
Crumpet dough
Cover the bowl with a clean tea towel, then leave in a warm place to rise until it doubles in size (about 1 hour).
The crumpet dough has risen
4. The mixture should be thick, but pliable enough to be able to scoop into the egg rings. Add more water if it's too thick, more flour if it's too runny.
Heat a frying pan and lightly spray with oil. Lightly spray the egg rings. Half fill the rings with the dough and cook until the top starts to appear translucent and there are holes in the top (about 4 minutes).
Pouring the crumpet batter into the egg rings
Remove the egg rings and turn over the crumpets. Cook for another minute until the top is brown. Repeat for the remaining crumpets.
Crumpets cooking
Serve warm, cut in half with your favourite spread.
To reheat cold crumpets, cut them in half and toast in a toaster or under the grill.
Crumpets with pear jam


Low Chemical

Makes 8 crumpets.

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