Classic Crumpets by Jamie Oliver

Ingredients:

Pancakes

• 400 ml of milk
• 1 tbsp. dry yeast
• 1 teaspoon fine sugar
• 300 g durum wheat flour
• 0.5 tsp of soda
• Vegetable oil to grease the pans

Homemade butter

• 350 ml heavy cream

Preparation:

1. Warm the milk slightly. Pour the warm milk and 100 ml of warm water into a bowl and dissolve the yeast and sugar. Place in a warm place for 15 minutes, or until foamy.
2. Sift flour, baking soda, and 1 teaspoon of fine sea salt into a large bowl. Make a well in the center and pour in the yeast mixture.
3. Knead the dough from the center outward until it reaches the consistency of heavy cream. This will take a few minutes. Add more water if necessary.
4. Cover with a damp kitchen towel and set aside for 45 minutes or until bubbles form on the surface of the dough.
5. To make butterPour the cream into the bowl of a stand mixer. Beat on high speed for 5-10 minutes, or until the cream separates into solids and liquid.
6. Strain the mixture through a sieve, discard the liquid, and then rinse the solids thoroughly under cold water. Place in cheesecloth and squeeze out any excess liquid. Stir in 0.5 teaspoon of sea salt and wrap in waxed paper.
7. Grease four 10cm (4-inch) egg frying rings with vegetable oil. Lightly oil a large frying pan and place over medium-high heat. Arrange the rings in the pan and, when hot, spoon 4 tablespoons of batter into each ring. Fry for 5 minutes, or until small bubbles appear on the surface.
8. Once the bubbles have burst and holes remain, carefully remove the rings with tongs and flip the crumpets, then fry for another minute on the other side. Grease the rings and pan again and reheat before frying the next batch.
9. Serve the crumpets warm with butter. If you've prepared them in advance, simply lightly brown them on both sides before serving.