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  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 tablespoon honey
  • 1/2 cup warm whole milk (110° to 115°)
  • 6 tablespoons butter
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt


  1. In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring.
  3. Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.

Nutrition Facts

1 crumpet: 157 calories, 8g fat (5g saturated fat), 20mg cholesterol, 349mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.

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