To make the Crumpets:
1. Sift the flour and salt into a clean bowl. Make a well in the centre.
2. When the yeast mixture is frothy, pour into flour and mix well with a wooden spoon, until you have a nice smooth batter. Mixture should be like pouring consistency, not too thick. Cover the bowl with cling film & cover with atea towel. Place in a warm spot and allow to prove for 45 minutes. Batter will become light and frothy.
3. Heat a non stick frypan, spray with a little canola spray. Take some non stick egg rings, grease well with spray & place onto frypan. Carefully scoop a small amount of crumpet mixture into the egg rings [2/3rd full] and cook on a low heat for approx 5 minutes – you should see small bubbles appearing on the top. Your crumpets are ready to flip when top of crumpets look cooked and dry with plenty of bubbles. Using a pair of tongs, remove egg rings and flip crumpet – cook the top side for a further minute, remove from pan.Continue until you have cooked up all your mixture.