Crumpets

They look more like drop scones...lol...but taste as crumpets should
you need:

• 12g/½oz dried yeast
• ½ tsp sugar
• 500ml/17fl oz lukewarm water
• 225g/8oz strong bread flour
• 225g/8oz plain flour
• ¾ tsp cream of tartar
• ½ tsp salt
• ½ tsp bicarb of soda
• 140ml/5fl oz warm milk
• 2 tbsp oil, for frying
  
  
  1. For the crumpets, mix the yeast and sugar in a bowl with the water and leave to stand for ten minutes until foaming.
     
  2. Sift both flours and the cream of tartar into a separate bowl. Add the yeast mixture and beat well for 2-3 minutes. Cover the bowl with cling film and leave for one hour.
     
  3. Add the salt, mix and leave for another 20 minutes.
     
  4. In a separate bowl, mix the bicarbonate of soda with the warm milk, then add the mixture to the crumpet batter. Spoon into well-greased 8cm/3in metal chefs' rings placed in a heated frying pan with a little oil. You will probably need to do this in batches, depending on how many rings you have.
     
  5. Cook for 7-8 minutes, then remove the rings, flip over and cook for a further 2-3 minutes until golden-brown.