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Crumpets with Bread Booster

Crumpets with Bread Booster




8 crumpets


2 hours 45 minutes


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  • 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



  1. 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.
  2. 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.
  3. 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.


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