In a separate bowl mix together the yeast with about 5-6 tbsp of the warm water.
Add the yeast mixture to the flour and stir in the egg. Stir in enough milk to make a thick batter mixture. Leave the mixture to rest for about 45 minutes. If the batter seems too thick, simply stir in a little extra warm water.
Melt a tablespoon of butter in a non-stick pan and lightly butter some scone cutters or egg rings.
Place the rings in the pan and pour in enough batter to half fill the rings.
Cook over a gentle heat until holes appear in the top of the crumpets and the mixture starts to dry slightly around the edge. Turn over, remove the ring and cook lightly on the other side.
So easy. Just mix it and leave it for a bit. It still works fine if left longer than 45 min. (I have left it for 3 hours one time and still delish). I found that my crumpets were so big they needed to be cut in half horizontally. We had a bit of fun and used metal cookie cutters (stars, angels, gingerbread men, animal and christmas tree shapes). Always get a clean plate and lots of compliments with this recipe. - 10 Nov 2012
The batter was too thick more like a dough though I dubbled the water. They didn't spread in the pan so I ended up cooking them in my muffin pan in the oven. Maybe I'll try again and take less flour instead. - 07 Jan 2016