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
Tip: Substitute large Mason jar lids
for English muffin rings if desired.
in saturated fat