These were delicious! Light, tender, just the right density. I did adjust the recipe... adjustments as follows: I doubled the recipe, and used approximately 3 tsp of yeast total. Then I added a little bit of honey and some cinnamon and nutmeg. I allowed the batter to proof for an hour, then stirred it and allowed it a second proof. I used a cast-iron skillet on very low gas stovetop heat (slowed the cooking time, but made for fluffier crumpets). I would say it took 10-15 minutes on the first side and 6 or 7 minutes on the flipside. I also had 3 1/2 inch diameter crumpet molds and used 1/3 to 1/2 cup of batter in each. This resulted in a yield of 9 crumpets. The tricky part was not deflating the batter in moving it from bowl to skillet...but with a slower cooking time, it wasn't a big deal.
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These were delicious! Light, tender, just the right density. I did adjust the recipe......