For Batter

• 1½ cups all-purpose flour
• 1½ tsp instant yeast
• 1 tsp baking powder
• 1½ tsp kosher salt
• 1 tbsp sugar
• 2 tbsp unsalted butter
• 1 cup whole milk
• ½ cup water

Serving Suggestions

• butter
• preserves

Equipment

• medium to large nonstick griddle or fry pan
• 4 ring molds (3½" each)
• nonstick cooking spray

Make Batter

1. Add all dry ingredients into standing mixer fitted with paddle attachment
2. Mix a few seconds to combine
3. In a saucepan over medium-low heat, melt butter. Add milk and water and heat to 110º
4. Transfer to a heat-proof container with a pourable spout (if your pan doesn't pour easily)
5. Turn mixer on low speed and gradually drizzle in warm liquid ingredients
6. Stop and scrape down mixer, then mix on medium speed, 15 more seconds
7. Cover bowl with plastic wrap, place in warm place and let rise, 1 hour

Griddle & Serve

1. Preheat a medium to large nonstick skillet over low heat and place four, 3½" ring molds inside. Heat about 5 minutes
2. Spray inside of molds with nonstick cooking spray
3. Using a ¼ - ⅓ cup ladle, scoop down to the bottom of the risen batter, and lift up, then pour into ring mold. Repeat to fill remaining molds, then cook 4 minutes
4. Using tongs, carefully lift and remove ring molds from cooking crumpets. Cook 4 additional minutes
5. Carefully flip crumpets, and cook 2 minutes on this side (you are only looking to set the bottom, but not to develop much color on the second side)
6. Remove to a plate, top with preserves or butter if desired, and serve warm