Homemade Crumpets

I like crumpets. They remind me of my mother who use to have them with butter and jam. So when I came across this recipe on Pinterest, I read through it, realized I had all the ingredients and figured I'd give it a shot.

Ingredients:
3 Packages Active Dry Yeast
3/4 Cup Warm Water
3 Teaspoons Sugar
1 Cup Warm Milk
3 Eggs
3 Cups All Purpose Flour
1 Teaspoon Salt
Butter
Makes 25 Crumpets*
1. Mix the Yeast, Warm Water and Sugar in a glass bowl.  Let the yeast "proof" (get foamy) for 5-10 minutes. 

2. Into the Yeast mixture, whisk the Warm Milk, Flour, Eggs and Salt until no longer lumpy.  Cover with a towel and let rise for 30-45 minutes.

3. Cut 1/2 Tablespoon of butter and melt it on your griddle/frying pan at Medium-High Heat.  Scoop out about 4 Tablespoons of batter and pour it on to your griddle for each crumpet.  You can "eye" it up - pour enough batter to make the size of crumpet you'd like! 

4. Cook the crumpets on one side until they bubble through and appear mostly dry on the tops.  Then, flip them and cook for another 15 seconds

So this is what mine looked like:

Sorry, blurry picture of the batter - very elasticy

crumpets on the griddle.

They were ugly but tasted ok and we didn't need to freeze any because we all ate them within the next few days. I wish I had my homemade butter to go with it.

I tried making some in a circular form I had but it was impossible to pop it out without having some of the batter cake to the sides. I even tried a mason jar lid that someone on the blog had suggested. I gave up on that idea.

While making them, they reminded me of mini-pancakes. The yeast I used had expired back in December but it still foamed. I wonder what the results would have been like if I had used fresh yeast.

Wouldn't mind trying this recipe out again. Maybe with lactose-free milk (or maybe even leftover buttermilk from making real butter) and gluten-free flour.