Buttermilk Crumpets

During this semi-hibernation from the rest of the world, I have been cutting out recipes from my current cooking magazines.  This is something I have done ever since I have been subscribing to cooking magazines, starting in the the mid 1970's.  Many of these magazines, such as Gourmet magazine, unfortunately have gone by the way side.  It seems in the last few years, the cooking magazines have really slipped:  poor layouts, photos of the recipes in the front of the magazine with the recipes all  jammed together way in the back section, recipes that are totally unappealing to me, pairing of dishes that are very bizarre, and cuisine and flavors from some parts of the world that I have little interest in.  It's a totally different generation producing these magazines and I wonder if they really have spent much time in the kitchen, planned a menu and or even entertained, at least not to the extent that I like to.  It takes time, creativity and planning plus a deep passion.

But the other day, I was pleasantly pleased to find a recipe for Buttermilk Crumpets that I have made several times.  I have tweaked the recipe some and they are a big hit at home. 

The crumpets are a combination of an English muffin and a buttermilk biscuit, crisp on the outside and creamy and light in the center.

BUTTERMILK CRUMPETS

Ingredients:

1 1/2 cups buttermilk, room temperature

1 tsp. sugar 

2 packages instant yeast  (1/2 oz. total)

2 1/3 cups flour

1 tsp. salt

2/3 cup of warm water (plus more)

1/2 tsp. baking soda

 2 Tbsp. olive oil

Cooking spray and vegetable or canola oil

Cast Iron Skillet, 12" to 14" diameter

4 non-stick rings / 3 1/8" in diameter & high (I had originally bought these ring for poaching   eggs and I could not believe how perfect they were for making crumpets)

In a medium bowl, mix the buttermilk, sugar and yeast;  let sit for about 10 minutes until frothy.  In the mixing bowl, add the flour and salt to the bowl and mix.   With the whisk attachment, slowly add the buttermilk mixture at medium speed until the batter is smooth.  Add the baking soda to the warm water and slowly add to the mixer.  Blend until smooth.  You will want the consistency of a thick buttermilk.  If too thick, gradually add a tablespoon of warm water until the desired consistency is achieved.   Cover with plastic wrap and let rise until doubled in size, about 30 to 45 minutes.  You will be amazed how the batter thickens and puffs up with a lot of bubbles on the surface.

Heat the cast-iron skillet over a low heat.  I am so fortunate to have a variety of my grandmother's, Ida Mullen, cast iron skillets.  This is the biggest one I have and I have nick-named it the "Big Ida".  She certainly would get such a kick out of it that I use them so often and that I have nicknamed them after her.  Heat the skillet to medium/low.  Generously brush with the vegetable oil.  Spray the interior of the rings with the cooking spray and set in the skillet.  Let the rings heat up for about 2 to 3 minutes.

Pour in about 1/3 cup of the buttermilk mixture, or half way up the ring.   Cook about 8 minutes until the bubbles appear on the surface and the edges are slightly set.  Using tongs, lift the rings off the crumpets and then flip with a spatula.  Cook for another 1 to 2 minutes until the bottoms are golden brown. 

Let cool on a wire rack.  Repeat two mores times with the remaining batter.  It is very important that the skillet is hot, well oiled, and the interior of each ring has been sprayed again with the oil and heated up again before adding the batter.  

Makes 12 crumpets.  Once cooled, they can be stored in an air-tight container up to two weeks in the refrigerator. 

Serving suggestions:  If not serving immediately, I like to cut them in half with a serrated knife and pop them in the toaster until slightly browned.

The crumpet is a great vessel for poached eggs, eggs Benedict, creme fraiche and cured salmon, butter and jam, just about anything...  They are pretty darn yummy.

Bon Appetit!