10 to 12
By Helen Witty and Elizabeth Schneider
A true British crumpet is a dense article rather like an English muffin, but thinner and full of holes. Don’t split these (they’re only about half an inch thick)—just toast them, butter the holey side lavishly, and serve with jam.
Our recipe is for a classic crumpet; unlike some, it calls for no eggs or butter. If you want to add these, reduce the liquid by 2 tablespoons and add an egg and 1 tablespoon of melted butter