Dissolve in a large yeast bowl and sugar with milk at room temperature. Add sifted flour and salt, working slowly with the whisk. Finally, dissolve the bicarbonate with warm water and add it to the batter, which should be thick enough. Then let it rest for 10 or until bubbles begin to appear on the surface.
Dissolve a knob of butter in a non-stick pan, place a well-buttered 8 cm bowl, pour a ladle of mixture into it and cook over medium-low heat for 3-4 minutes.
When the mixture has firmed, remove the ring being careful not to burn and, when bubbles appear on the surface of your crumpet, turn it with a spatula and cook the second side for a couple of minutes.
Continue like this until you have used all the batter.
You can serve the clumpets with butter and jam, or indulge yourself with the ingredients you prefer, from fruit to cheese.
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