Soggy middled crumpets...help?
Googling around for help with crumpets led me to this amazing site - I can already see so many recipes and hints to bookmark and read later, I've just recently gotten into breadmaking and am having loads of fun with it so far.
I'm hoping to get some ideas as to why my crumpets aren't turning out like..well...crumpets! I know it's technically not a bread, but the recipe I have uses yeast, so thought someone might be able to shed some light.
My crumpets, no matter what I've tried, are coming out soggy and stodgy in the middle. I've tried gradually moistening the batter with a teaspoon of water each time until I've got quite a runny batter...no joy. I've tried gradually thickening the batter with a teaspoon of flour each time, all that resulted in was a soggy-middled crumpet with no holes on the top. I've tried cooking them longer and longer (thinking I was undercooking them), still no joy. In fact, one crumpet that I cooked for double the time it said in the recipe came out looking almost raw in the middle!
I've tried cooking them without the crumpet ring too to test if I was using too much batter, still no joy! Apart from the thick batter version, they've all come out *looking* like crumpets, until you bite into one.
Can anyone help? *fingers crossed*