Homemade Crumpets with Whipped Honey Butter Recipe

• 300
  g
  plain flour
• 1
  tsp
  fine sea salt
• 2
  tsp
  dried quick yeast
  mixed with 2 tbsp tepid water to form a slurry
• 1
  tsp
  caster sugar
• 2
  tsp
  baking powder
• unsalted butter
  for greasing

WHIPPED HONEY BUTTER

• 250
  ml
  double cream
• 2
  tbsp
  high-quality honey
• 1/2
  tsp
  flaky salt
• 1/2
  tsp
  ground cinnamon

1. Whisk the plain flour, salt and 400ml warm (not hot) water in a bowl until smooth. Stir in the yeast slurry, caster sugar and baking powder, then whisk for another minute. The batter should be the consistency of double cream. Cover with a tea towel and leave in a warm spot for 30 minutes, until the surface is dotted with bubbles.

2. While the batter rests, make the whipped honey butter. Pour the double cream into a bowl or the bowl of a stand mixer and beat on medium for 5–10 minutes until the butter separates from the whey. You’ll see a ball of butter surrounded by liquid. Drain and discard the liquid, rinse the butter under cold water, then place the solids into a clean bowl. Add the honey, flaky salt and cinnamon, and beat for another minute until smooth and spreadable. Adjust sweetness or seasoning to taste and set aside.

3. Grease the insides of two 10cm metal rings with butter and lightly butter the base of a non-stick frying pan. Place the rings in the pan over medium-high heat. When the butter sizzles, spoon 4–5 tablespoons of batter into each ring so the batter reaches about 1cm up the sides. Cook 90 seconds until bubbles form on the surface. Reduce heat to medium and cook another minute until bubbles start to pop around the edges.

4. Lower the heat to medium-low and continue cooking for 2–3 minutes until the bubbles have burst and the top is mostly set. Run a knife around the ring to loosen and remove it. Flip each crumpet and cook about one more minute until lightly golden. Repeat with remaining batter.

5. Serve crumpets warm, generously spread with whipped honey butter. If preparing ahead, store the butter chilled and toast the crumpets when ready; they benefit from being toasted twice for extra crispness.