BAKING POWDER CRUMPETS

As corporate greed is making more and more of our standard foodstuffs unpalatable, I have been
forced to make more and more things from scratch. If you eat it all the time, your palate can
adjust to the changes, but if you don’t, be prepared for the occasional nasty surprise. For
instance, I cannot stand graham crackers anymore, no more almond roca for us until I can make
my own graham crackers. It is hard to get graham flour where we live. Apparently, they go
rancid in record time. More recently, the toasted, buttered English muffin my darling so lovingly
prepared for me tasted metallic and distinctively bitter. Never fear I said we are going to make
crumpets. After a few trials and errors, here is the fast version, leavened with just baking powder
and buttermilk. So simple to make, I never thought crumpets could taste so good.
Baking Powder Crumpets
1 cup flour
1⁄8 cup sugar
1-1/2 tsp baking powder
2 eggs
1/2 cup 3.25% buttermilk
1 Tbsp melted butter
oil for the pan

 Combine everything, leaving the melted butter for last.

 Heat up a non-stick skillet on medium heat.
 Lightly oil the griddle.
 Pour 3 small mounds of batter onto griddle. Leave a half an inch between the crumpets,
they will spread out a bit. I kind of helped the batter into a circle with my fingers. You
can do that because the batter is thick.
 Turn down the heat a notch and cook until the tops are shiny and bubbles break on
surface.
 Turn the crumpets over with a spatula. They will be ready when the underside matches
the top.
 The tendency is to make the next batch a little bigger; the eye gets used to the finished
size and overcompensates. There should be enough batter for seven good-sized crumpets.
 Serve the crumpets with butter and jam.