Add the yeast to the plant based milk together with the sugar and salt. Stir together, cover and set aside for around 8-10 minutes, until the mixture starts to get foamy and bubbly.
1 tbsp yeast, 1 ½ cups plant based milk, 1 tbsp sugar, 1 tsp salt
Mix together the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir together using a rubber spatula for a couple of minutes. The batter should be sticky and thick, kind of like a thick pancake batter.
2 cups flour, ½ tsp baking powder
Cover and set aside to proof for around 30 minutes.
Brush the surface of the frying pan and the inside of egg/crumpet rings with a little bit of vegan butter or olive oil. You can also use cooking spray.
Allow the frying pan to heat up for a couple of minutes over a medium-high heat, then lower the heat to a medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until around ¾ of the way full (ensure not to fill to the top as the batter will rise a good amount).
Cook for around 5-7 minutes, until bubbles start to form and pop on the surface. Then, either lift up the rings or use a knife to separate them from the crumpets.
Flip, and cook for around 30 seconds more. The crumpets are now ready to serve! Eat immediately, or store in the fridge in an airtight container for up to 5 days.
Yeast: You can use instant yeast for this recipe. If you do so, simply skip the proofing stage.Proofing time: You can proof the batter for 20 minutes, but going up to half an hour will ensure the most rise and fluffiness for the crumpets.Equipment: To cook the crumpets, you will need a good quality non-stick pan and either crumpet rings or egg rings. I used silicone egg rings to prevent sticking and make To freeze: Simply transfer the cooked crumpets to a freezer-friendly bag and keep frozen for up to 2 months. Reheat in the toaster or in the microwave from frozen.