Butter Pecan Crumpets
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Salt (fine)1 tsp
Active Dry Yeast1 tsp
Baking Soda1 cup
Pecan (chopped)Directions:
1
Watch how to make this recipe
2
Special equipment: an instant-read thermometer and four 3-by-1-inch ring molds In a large bowl, whisk together the flour, sugar and salt to combine
3
Combine the milk and 1/2 cup warm water (about 100 degrees F) in a bowl and sprinkle with the yeast
4
Once the yeast starts to bubble, after 3 to 5 minutes, pour the liquid into the dry ingredients and stir with a wooden spoon to combine
5
The batter will be thick
6
Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes
7
The mixture will rise slightly and some bubbles will form on top
8
Stir the baking soda and 1/4 cup warm water (about 100 degrees F) into the batter
9
Cover back up and let rest until doubled in size, another 30 minutes
10
Spoon the mixture into a large liquid measuring cup with a pouring spout for ease of pouring into the crumpet molds
11
Put a cast-iron skillet over low to medium-low heat and spray with the cooking spray
12
Spray four 3-by-1-inch ring molds with the cooking spray and place in the hot skillet
13
Fill each ring half full with batter (the batter should spread inside the rings; if not, add another 1/4 cup water and stir well to thin it)
14
Wait for bubbles to start to form, then top with some pecans and sprinkle with sugar
15
The bubbles will help keep the pecans and sugar from sinking to the bottom of the crumpets
16
Cook until golden on the bottom, 6 to 8 minutes
17
Remove the rings, flip and cook another 1 to 2 minutes, just to cook the other side
18
Repeat with the remaining batter
19
Serve with apricot jam and butter