Name: Crumpets
Cook time: About 15 minutes
Total time: About 2 hours, 25 minutes, including time to rise
Yield: Makes 12
Ingredients: 1 cup warm nonfat milk; 1 cup warm water (about 95 to 103° F.); 1 tablespoon (1 packet) dry active yeast; 1 teaspoon sugar; 1 cup unbleached all-purpose flour; 3/4 cup whole wheat pastry or kamut flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 tablespoon hot water; English-muffin rings

If you've never had a crumpet, imagine a thick, yeasty pancake the size of an English muffin, packed with craters. Now imagine spreading the surface lightly with butter and jam, which seep in through the craters, making the crumpet so sweet and delicious, you'll wish you could live your life over again to eat the crumpets you've missed until now. And even if you have had crumpets—the cello-wrapped kind you can buy at the supermarket—you don't know how good the dimpled cakes can be until you griddle some up from scratch.

Cooks' Note

Do Ahead: You can mix the first batter (before adding the baking soda) the night before. Cover and refrigerate. Resume the recipe the next morning.

Refrigeration/Freezing: Do not refrigerate. Freeze the crumpets up to 6 months. Wrap each individually in plastic.

Recipe notes

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