Crumpets are griddle/ skillet cooked leavened and spongy round breads which are an English tea-time favourite. These are very different from English muffins. "Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped in jam or clotted cream, although butter is the traditional crumpet topping.
Crumpets are never split, unlike English muffins, and they have a slightly bland flavor and spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction.
For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough."
(Information Source: Wisegeek)
Recipe adapted from - Not Quite Nigella and A Life (Time) of Cooking.
Milk ...... 1 and 1/2 cups
Sugar .....1 and 1/2 tbsps
Active dry yeast.... 1 and 1/2 tsps
All purpose flour .....1 and 3/4 cups
Softened butter .....1 and 1/2 tbsps
Salt ....1/2 tsp
Baking powder .....3/4 tsp
Water (if necessary) 1/4 cup
Butter or oil to make the crumpets 1 tsp
Warm 1/4th cup of milk and dissolve the yeast and sugar. Set aside until it bubbles.
Now add the flour, butter, salt and the remaining milk.
Whisk to make a smooth batter of pancake consistency.
Cover and let it rise again for about 45 minutes.
Cover the skillet and allow to cook on medium flame. It takes about 5 minutes.When done the crumpets should have holes on them and look dry while the bottom is golden brown.
Now carefully remove them from the rings using a sharp knife and cook the other side lightly for about a minute or so. Repeat this process to make all the crumpets.
Serve with butter at tea time.
This recipe makes about 12 crumpets of 3' size
Recipe by Aparna Balasubramanian - We Knead To Bake # 43