Ben O’Donoghue’s Homemade Crumpets BBQ Recipe
- 300g plain flour
- 1 teaspoon caster sugar
- 7g sachet dried yeast
- 200ml milk, room temperature
- 200ml soda water, room temperature
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- vegetable oil or non-stick cooking spray
- buderim ginger spread, to serve
Sift the flour, caster sugar and yeast into a large bowl. Stir in the milk, then add the soda water and whisk until smooth. Cover the bowl with plastic wrap and allow to rest for about 1½ hours, or until doubled in volume.
Beat in the bicarb and salt.
Heat the griddle plate on your barbecue until medium–hot. Oil or spray the inside of the crumpet rings, as well as the pan or barbecue plate.
Place the rings on the cooking surface, making sure they are evenly flat. Spoon 3–3½ tablespoons of batter into each ring and gently cook for 6–7 minutes, or until the batter is set and covered with little holes. Turn the crumpets over and cook for another 2 minutes.