Catherine Lépine-Lafrance’s Buttermilk Crumpets

Instructions

1. 1

   In a bowl or measuring cup, combine the buttermilk and 3/4 cup (180 ml) of the water with the yeast and sugar.

2. 2

   In a large bowl, combine both types of flour with the salt. Add the buttermilk mixture and whisk until smooth.

3. 3

   Cover with a damp dishcloth and let rise in a warm, humid spot for 1 hour or until the batter has doubled in volume.

4. 4

   In another bowl, combine the remaining water with the baking soda.

5. 5

   Gently mix the baking soda mixture into the batter. Let rise for 30 minutes.

6. 6

   Butter or oil 4 round cookie cutters or ring moulds, each about 3 1/2 inches (9 cm) wide and ¾ inch (2 cm) high.

7. 7

   In a cast iron skillet over medium heat, place the prepared cookie cutters and heat for 2 minutes. Pour 1/4 cup (60 ml) of the batter into the centre of each cookie cutter. Cook just until small holes form on the surface, about 4 minutes. Using a metal spatula, flip the crumpets over, keeping them in the cookie cutters. Continue to cook for 3 minutes. Keep the crumpets warm in an oven preheated to 200°F (95°C) while you cook the remaining batter or serve them as you go.

8. 8

   Serve with pink lemonade raspberry jam, if desired.