Whole wheat Crumpets Recipe

Ingredients

• 150 gwholemeal flour
• 1/2 tspsalt
• 1 tspbaking powder
• 1/2 tspinstant yeast
• 300 mlwater
• as neededbutter

Instructions

1. 1

   Mix dry ingredients

   Combine the wholemeal flour, baking powder, salt and instant yeast in a bowl.

2. 2

   Make the batter

   Add the water and mix to make a thick batter.

3. 3

   Rest the batter

   Cover the bowl and leave the batter for 30 minutes, until it looks light and bubbly.

4. 4

   Fill the rings

   Grease a skillet with butter, set the crumpet rings in it and pour 2 tbsp of batter into each ring.

5. 5

   Cook the crumpets

   Cook over a low flame until the tops are cooked.

6. 6

   Cool on a rack

   Take the crumpets out of the pan and leave them to cool completely on a wire rack.

7. 7

   Toast and serve

   Toast the crumpets before serving with jam, peanut butter or Nutella.

What are crumpets?

Crumpets are a familiar British breakfast bread, cooked in rings on a hot surface and often toasted before serving. Their characteristic appeal is a tender, airy interior with a browned underside.

Wholemeal flour gives this version a heartier flavour than a white-flour crumpet. Baking powder and yeast both feature in the batter, while a short rest lets it become bubbly before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 5g protein, 27g carbs, 3g fat.

Wholemeal flour supplies most of the carbohydrates and some of the protein, while butter contributes fat; the exact amount of butter used is not specified. Pair a serving with fruit and a protein-rich topping or side to make a more rounded breakfast.

The flour and raising agents

Wholemeal flour: it brings a mild nutty taste and a denser character than white flour, so mix the batter thoroughly to avoid dry pockets.

Yeast and baking powder: both are included in the recipe. Keep the stated quantities and give the batter its full 30-minute rest so it can become light and bubbly.

Getting the batter right

Water: add the 300 ml to the dry ingredients and mix until the batter is thick. The recipe gives no separate instruction to add the water gradually, so check the texture as you combine it.

Rest: cover the bowl for 30 minutes. Look for bubbles and a lighter appearance before you start cooking.

Cooking in rings

Butter the skillet before placing the crumpet rings, then add 2 tbsp of batter to each ring. This measured amount helps keep the crumpets small and gives them room to cook through.

Low heat: cook until the tops are cooked, as directed. The recipe does not specify a cooking time, so use the visible top as your cue rather than relying on a fixed number of minutes.

Cooling and toasting

Wire rack: transfer the cooked crumpets from the pan and let them cool completely. Cooling on a rack avoids trapping steam underneath them.

Toasting: toast them before serving, as the recipe recommends. Serve with jam, peanut butter or Nutella.

Serving ideas

Sweet toppings: jam makes a fruity contrast to the wholemeal flavour, while Nutella gives a chocolate-and-hazelnut finish.

Nutty topping: peanut butter pairs well with the hearty crumb. For a more balanced breakfast plate, add fruit alongside the crumpets.

Recipe notes & tips

• Measure the batter into each ring with a tablespoon for consistent crumpets.
• Wait for the batter to look bubbly before cooking.
• Keep the heat low while the crumpets cook.
• Let the crumpets cool completely on a wire rack before toasting.
• Toast each crumpet just before serving for a crisp surface.

Variations

• Jam topping: spread with your favourite jam after toasting.
• Peanut butter: top the toasted crumpets with peanut butter for a savoury-nutty finish.
• Nutella: serve with Nutella for a chocolate-and-hazelnut topping.
• Fruit side: add sliced fruit alongside the crumpets at breakfast.

Common mistakes to avoid

• Skipping the rest: the batter needs 30 minutes covered to become light and bubbly.
• Cooking on high heat: the outside can brown before the top is cooked; keep the flame low.
• Overfilling the rings: use 2 tbsp of batter in each ring as specified.
• Removing too soon: wait until the tops are cooked before taking the crumpets from the pan.
• Cooling on a plate: use a wire rack so the crumpets can cool completely without sitting in trapped steam.

How to store

Cool the crumpets completely, then keep them in an airtight container in the fridge and use within 2 days. Reheat by toasting until warmed through.

Frequently asked questions