Weight Watchers Recipes

Hot buttered crumpets 

Serves18 Crumpets
Prep time1 hour
Cook time30 minutes
Total time1 hour, 30 minutes
1 hour, 30 minutes


  • 450g strong plain flour, sifted
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 7g fast-rising active dry yeast ((One sachet))
  • 300ml warm milk
  • 300ml warm water
  • 1/2 teaspoon bicarbonate of soda
  • Vegetable oil (for greasing griddle and crumpet rings)


Much better than shop bought crumpets, these are easy to make and make a rewarding and comforting meal for breakfast, tea or supper.


Step 1Note – you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film. Leave in a warm place to rise for about an hour until it’s a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug – mix well and allow to stand for a further 30 minutes.
Step 2Heat a non-stick frying pan, or a greased griddle over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
Step 3Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
Step 4Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
Step 5Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast batter).

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