Welcome to the best vegan crumpet recipe! Give your breakfast routine a makeover with these fantastically fluffy crumpets made with super simple ingredients. Best of all is that you'll have plenty to eat throughout the week!
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: British
Servings: 8crumpets
Calories: 191kcal
Author: Henry Firth and Ian Theasby
Ingredients
1¾cupsstrong white bread flour
2¼-ounce sachetsfast-action dry yeast
½teaspoonsuperfine sugar
½teaspoonbaking soda
1¼cupswarm water
6tablespoonsvegetable or sunflower oilfor frying
1any crumpet topping of your choice
Instructions
To Cook The Crumpets:
Put the skillet over medium-low heat and brush it with oil.
Pour the oil for frying into a shallow bowl.
Dip your molds into the bowl and brush around them with oil, then place them in the pan.
Add enough batter to each mold to come about halfway up the sides (about ½ inch deep if using a can), being careful not to overfill them as the crumpets will rise a lot. Cook for 5 minutes, until the bubbles that appear on the top have burst. If you're using a can, carefully release the crumpet by running a knife around the inside edge of the can, being careful not to burn your hands as the metal will be hot.
Flip over the crumpets to cook the other sides for another minute.
Transfer the cooked crumpets to a board, sliding them out of the molds, if using.
Repeat as necessary until you have made 8 crumpets.
Notes
Store any leftover crumpets in a sealed container and toast before eating.