English Crumpets

Whisk together the flour, yeast, sugar, and salt in a large bowl. In a jug, combine the warm water and milk, then pour into the dry ingredients and whisk vigorously for 2 minutes until completely smooth with no lumps.

Cover the bowl tightly with cling film and refrigerate for 8–12 hours (or overnight). The batter will bubble, rise, and develop a fermented, yeasty aroma.

Remove the batter from the fridge and bring to room temperature for 30 minutes.

Dissolve the bicarbonate of soda in 2 tablespoons of warm water, add the white wine vinegar, then stir this mixture thoroughly into the batter. The batter should slacken slightly and appear very loose — this is correct.

Rest the batter uncovered at room temperature for 30 minutes, until small bubbles begin forming and breaking on the surface.

Brush the insides of 4 metal crumpet rings (9 cm diameter) and a large flat griddle or heavy-based frying pan generously with softened butter. Set the pan over a medium-low heat until a drop of water flicked in sizzles gently and evaporates within 3 seconds.

Place the greased rings in the pan and ladle batter into each ring to a depth of about 1.5 cm. Cook undisturbed for 10–12 minutes, until the surface is completely covered in open holes and the top looks dry and matte rather than wet and shiny.

Using tongs, carefully lift off the rings. Flip each crumpet and cook for a further 2 minutes until the underside is lightly golden.

Transfer to a wire rack and repeat with remaining batter, re-greasing the rings and pan between batches. Toast under a hot grill for 2–3 minutes before serving, until deeply golden and the holes are crisp at the edges.