C. Scott's Crumpet Recipe.

Add 1/2 cup flour to 1 teaspoon instant yeast (half of a 1/4 oz
package).  Mix together dry, then make a well and add 2/3 cup water at
120-130 deg F. Gradually mix together until smooth, beating well as
the flour is worked into the liquid. Cover and leave to stand in a
warm place for about 15 minutes until frothy.

Meanwhile, sift another 1/2 cup of flour, 1/4 tsp of salt, and 1/4 tsp
of baking soda into a large bowl, make a well in the centre, then pour
in the yeast mixture and 1/2 cup scalded milk. [Scalding milk just
involves heating it to just below boiling, to kill any microorganisms
in the milk which might interfere with the yeast.  Even pasteurized
milk collects wee beasties after being opened.  I typically just heat
the milk in the microwave and let it cool down to 120-130 deg F, just
like the water added in the first step.]  Mix to give a thick batter
consistency. [I almost always have to add more flour here to get the
right thickness.]

Using a wooden spoon, vigorously beat the batter for 5 minutes to
incorporate air. Cover and leave in a warm place for about 1 hour,
until sponge-like in texture. [I use an oven for my warm place: put it
on its lowest setting briefly, then leave the door cracked to cool it
down until it's in the same 80-130 degree temperature range (not
hotter than 130 degrees, lest it kill the yeast).] Beat the batter for
a further 2 minutes.

Place a large, preferably non-stick frying pan on to a low heat and,
using absorbent kitchen paper, rub a little oil or melted butter over the
surface. Grease the insides of 3 crumpet rings or three 8 cm (3 inch)
plain metal pastry cutters. Place the rings blunt edge down on to the
hot surface.  If using an electric griddle, preheat it to 275 deg
F. If using a skillet, heat it over low heat until a drop of water
sizzles when added. 

Use a ladle or large spoon to pour the batter into the rings filling
them about two-thirds full. The batter will rise to the top during
cooking. Cook the crumpets for 5-10 minutes or until they are nicely
browned underneath and have lost their shine and appear dull on top
(to check, using tongs, lift off a ring and slide a spatula
underneath).  The crumpets should be honeycombed with holes. Turn the
crumpets and continue cooking until the bottoms are browned. (This
will be much quicker.)

Continue cooking the crumpets until all the batter is used. It is
important that the frying pan and metal rings are well oiled each
time, and heated before the batter is poured in.

Remove the crumpets to a wire rack to cool completely.

Makes 6-7 crumpets.

STORE 
The crumpets can be stored overnight in a paper bag or frozen, well
wrapped, for up to 3 months: thaw before toasting.

SERVE
Toast the crumpets until they are warmed through and the outsides are
crisp.  Serve hot with butter.