Scottish Crumpets
Scottish Crumpets are soft, pancake-like girdle cakes with a light, holey texture. Quick and easy to make, they’re perfect served warm for a classic Scottish teatime treat.
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Servings: 10 crumpets
INGREDIENTS
- 335 g Self-raising Flour
- 1 pinch Salt
- 120 g Caster Sugar
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 380 ml Milk
- 50 ml Vegetable Oil
- 50 g Raisins (optional)
EQUIPMENT
- Girdle or Frying Pan
INSTRUCTIONS
- Place your girdle/frying pan on a low-medium heat to start warming up.
- In a large bowl, sift the flour, salt & sugar.
- Whisk the milk & egg together in a separate small bowl. Gradually add them to the dry ingredients whilst mixing together. Once combined, add the oil and mix again until just combined.
- Grease your pre-heated girdle/frying pan with a little oil. Spoon a ladle of batter onto the girdle/frying pan. Sprinkle with some raisins, if desired (optional). You may be able to do a couple of crumpets at once, depending on the size of your girdle/frying pan.
- Once the bubbles have started to pop on top of your crumpet, and they appear dry, it’s time to flip them. Using a spatula, flip the crumpets & cook the other side for around 1-2 minutes, or until golden brown.
- Remove from the heat and place onto a wire rack to cool. Repeat with the remaining batter. Allow to cool completely, or enjoy whilst still slightly warm.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-Raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 335g (2½ cups) plain flour and 4½ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-Raising Flour Ingredient Guide.
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Storage: Although Scottish Crumpets are best enjoyed on the day you make them, they can be kept for a few days when stored in an airtight container or sandwich bag. To bring them back to life, you can also pop them in the toaster to reheat them.
Freezing: You can freeze Scottish Crumpets. Simply pop them into a sandwich bag, with a square of greaseproof paper between each crumpet. Allow them to fully defrost before eating.
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