• Warm the water in a pyrex or glass measuring cup, until the water is warm to the touch. We use 60% power for 45 secs on a 1200w, 1.3cu. microwave oven. You'll want to make sure the weater temp isn't too hot, or it might kills the yeast.
• Mix the yeast with 2 tbsp warm water in a small bowl until completely dissolved.
• Sift the flour, baking powder, and salt into a dry, large mixing bowl.
• Add the yeast solution to flour mixture and mix.
• Add the rest of the warm water to flour mixture in small increments and mix well to prevent any clumps
• Once all water is incorporated and the batter is clump free, cover the bowl with plastic wrap, and let it rest for 15 minutes.

Cooking the crumpets

• Use a non-stick pan and set the stove on medium heat (we want the crumpet to cook slowly). Getting the heat setting right will take some trial and error as each stove is different.
• Oil ring molds and let warm up in pan (I used a traditional French tart ring (Gobel brand), dimensions are 3.54” diameter, 0.8” height)
• Once the pan is hot, pour batter into each ring mold using a ladle.
• Cook for about 8-9 min until bottom is lightly brown and edges are separating from the ring molds.
• Separate the crumpets from the molds with a knife, and flip to cook the top side for an additional minute.
• Serve warm with butter/jam or your favorite nut butter.