Step 1

In a large bowl, add the flour, yeast, baking soda, salt, and sugar. Add the yeast and salt on separate sides of the bowl then you can whisk together (salt directly on yeast can kill it).

Step 2

In a separate jug, combine the warmed milk and water. (If you are using dried active yeast you sponge it in this liquid, stir it through and allow to stand for about 5 minutes.)

Step 3

Make a well in the center of the dry ingredients and pour in the liquids. Whisk from the center outwards until the consistency of a thin batter and there are no lumps. Cover with cling wrap and a tea towel and set aside for a minimum of 1 hour, until bubbles form on the surface (the batter can be refrigerated now if you wish to cook the crumpets off later).

Step 4

To cook the crumpets, grease 4 10cm metal rings with vegetable oil. Wipe a little oil around a large non-stick frying pan or iron skillet and place over medium-low heat. Arrange the rings in the frying pan. Once hot, spoon the batter into each ring until 1/2 way full.

Step 5

Cook for 6-8 minutes, or until little bubbles appear on the surface. Once the bubbles have burst and the crumpets are dry on top, use tongs or a spatula to carefully lift off the rings and flip over the crumpets. Cook for 2-3 minutes on the other side.

Step 6

Re-grease and reheat the rings and pan before cooking the next batch. Repeat the process until all of the batter has been used and you've made roughly 10 crumpets.

Step 7

Serve the crumpets warm with butter.

Step 8

Cover and store at room temperature in an airtight container for 3 days or in the freezer for up to 6 weeks.