Crumpet Cooker
I'm still having trouble making crumpets.
No matter what I try, high heat or low, my crumpets turn out seriously underdone in the middle. I'm getting the little pores on top from gas bubbles bursting, which a proper crumpet is supposed to have.
I'm cooking them in an ordinary skillet with no lid. Even with ridiculously long cooking times (15+ minutes) the insides are invariably undercooked and squishy, about the consistency of mashed potatoes. The taste of this raw dough/batter is quite unappetizing. I've watched several YouTube videos to no avail.
I had the bright idea to try some kind of sandwich maker/waffle iron-type device which would heat both the top and bottom at the same time. Can anyone recommend such a device? It seems the cheaper units lack any kind of temperature control. I imagine this would be a desirable feature to have.
A standard crumpet recipe is quite simple, so I doubt that's the problem. There are many crumpet recipes on line and they are all very similar. Usually crumpets are cooked on one side only in an open skillet with a little oil or butter.
1 C all-purpose flour
1 C water (or milk)
1 tsp salt
1 tsp baking powder
1 packet instant dry yeast
Combine ingredients and let batter rise for 1 hour