A single recipe. More complex than the omelet recipe, really. With yeast and baking powder, it is more like baking. A dabble in physics and chemistry, where the form is as important as the taste. It took me many months to reach that with omelets, but crumpets already seem to be elusive. I have not seen the recipe, on the Internet or anywhere else. This next attempt will be version 3 and I have great hopes for it. With the acquisition of the cooking rings, the technique will be improving, but the real secret will be the process after the griddle and eliminating the hole-deforming flip to cook the second side. Finishing the crumpet in the oven is the key, I think.
Now to rest before the next pass at crumpet mastery.
