The recipe for today is the crumpet recipe from the Edmonds Cookbook (1976). I've never made crumpets, so I was guessing slightly about the consistency - the recipe calls for a 'fairly thick batter'.
I made a half batch, and I left it to rise for longer than the stipulated hour because it's not particularly warm today. I found the frying temperature was quite finicky - too hot or cold and they turned into yeasty pikelets. I think a slightly runnier batter would have been better too.
I definitely want to try them again, they tasted pretty good, even if most of them weren't amazingly crumpet-like.
No photos, we scoffed them all for lunch.
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