Vegan Crumpet Recipe
Mix the caster sugar and yeast into the warm milk
Sieve the flour and salt together into a bowl
Mix the milk into the flour, beat it until it’s well mixed and well aerated.
Cover and leave in a warm place for an hour.
The mixture should have risen and bubbled. Give it a good stir (adding a couple of tablespoons of water if it’s too thick) to knock the bubbles out of it. Leave it to stand for a further two minutes.
Heat a non-stick or cast iron skillet for a couple of minutes and turn the heat down low. Wipe the surface with an oiled kitchen towel.
Wipe some oil into the inside of some cookie cutters and place them upside down in the pan. Ladle some mix into each of them so they are half filled.
Leave to cook on a low heat until bubbles start to appear on the tops and the batter starts to dry out on the top. Around 5-6 minutes
Using a knife, loosen the crumpets in the cutters and flip them out into the pan so the top sides get lightly browned.
Eat warm, freeze or reheat in the toaster another day.