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Crumpets with Bread Booster

  • Beginner
  • 8 crumpets
  • 2 hr 45 min
Baking Success Or Baking Mess


3-1/2 cup (875 mL) all-purpose flour
1-1/2 cups (375 mL) lukewarm water
1 cup (250 mL) lukewarm milk
2 tbsp. (30 mL) melted butter
1-1/2 (7 mL) teaspoons Fleischmann's® Bread Booster™
1-1/4 tsp (6 mL) salt
1 (5 mL) teaspoon Fleischmann's® Quick Rise Yeast
1 (5 mL) teaspoon Fleischmann's® Baking Powder
2 tbsp. (30 mL), for brushing ounce Mazola® Canola Oil


In large bowl, combine flour, lukewarm water, lukewarm

milk, melted butter, bread booster, salt, yeast and baking powder; beat vigorously

for 2 minutes. (Alternatively, mix together using hand blender.) Cover with tea

towel; let stand at room temperature for 1 hour or until frothy.

Preheat griddle to low heat. Lightly grease pan and 3

1/2-inch (9 cm) ring moulds. Pour 1/2 cup (125 mL) batter into each ring mould;

cook for 5 minutes. Remove ring using tongs; cook for about 5 minutes or until multiple

bubbles burst in tops of crumpets.

Turn crumpets; cook for about 5 minutes or until

lightly browned. Repeat with remaining batter. Serve hot or, if cooled, toast

before serving.

Tip: Substitute large Mason jar lids

for English muffin rings if desired.




in saturated fat




of iron

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