The Little Mill Blog
Classic Wholemeal Crumpets


by Kathy Purcell,

Let’s face it, Irish summers can warrant some comfort food now and then! On those days these wholemeal crumpets will really hit the spot. Best eaten warm and straight from the oven!

Classic Wholemeal Crumpets


~ 280g The Little Mill Stoneground Wholemeal flour

~ 120g warm water

~ 360g milk at room temperature

~ 2 teaspoons honey or any sugar you want

~ 1 teaspoon salt

~ 1 tablespoon active dry yeast

~ ½ teaspoon baking soda

~ 5 3-inch round metal rings

~Grated cheddar cheese (optional)


  1. Stir warm water and honey (or sugar if you are using) together in a large bowl. Mix yeast into the warm water and let stand (about 10 - 15 minutes) until the yeast begins to bubble. Stir flour, salt, baking soda, and milk into yeast mixture. Cover bowl and let rise in a warm place for 15-20 minutes.

  2. Preheat a frying pan on high and grease it. Grease the metal rings and let them become hot for a while (about 2-3 minutes).

  3. Spoon the batter into each ring till it’s about ¾ full. Batter will be elastic and stringy, but will fill out the ring as it cooks. Lower the temperature and cook the crumpets until golden brown on the bottom and bubbles form on the top side about 10 minutes

  4. Remove rings from crumpets. If you want them crispy, cook them on the other side too.

  5. Repeat to make the rest of the crumpets.

Variation : When crumpets are cooking, you can add a little cheese at the top for a cheesy taste. Do not put them in the batter however

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