Crumpets and Dan lepard again

Not sure about copyright but what the heck. Something went wrong. The batter seemed OK and had the consistency of double cream.

450g plain flour 1tsp caster sugar 1 sachet fast-acting yeast 350mo skimmed milk (oops - I used semi-skimmed but can't think that would matter). 350ml bottled spring water (I used tap water:( 1tsp Maldon salt, ground fine (I use Maldon salt all the time but used ground sea salt) 1-2tsp bicarb of soda sunflower oil

Sift flour into a bowl with sugar & yeast. (Didn't sift the yeast) Warm milk and water to about 20 degrees C then use a hand whisk to beat this liquid into the flour to make a smooth batter. Cover bowl with cling film and leave to stand at room temperature for about 2 hrs. Batter will more than double in size before falling slightly. (All that happened, so at this point except for the semi-skimmed milk, I was OK).

Beat in bicarb and salt. Leave 10 mins. Heat griddle.

Consistency should be like unwhipped single cream. (Mine may still have been too thick - more like double cream - that may have been my undoing).

Heat of griddle has to be just right. I wasn't careful enough with either the heat of the pan or the consistency of the batter. Lazy madam. Results were probably because of that.

Rub crumpet rings and griddle with kitchen paper dipped in oil. Pour 3tbsp batter into each ring. Cook 6-8 mins. Turn still in rings using spatula or palette knife and cook other side for 2-3 mins. Eat at once or cool and toast.

(Or in my case, toast, taste and discard:) -- June Hughes