My Goals and Discoveries
No special equipment
Instead of using dedicated crumpet rings to corral the batter, we used a small nonstick skillet to make three large crumpets that can be cut into wedges and shared.
Spongy, honeycombed interior
An initial blast of heat quickly converted the water in the batter to steam, producing loads of holes before the crumpets set up. Lowering the heat allowed the crumpets to cook through without burning on the bottom.
Replacing a portion of the all-purpose flour with cake flour helped the batter set up faster during cooking. Lifting a small amount of raw batter off the top of the crumpets before flipping ensured that the maximum number of holes was preserved.