| • | Take flour and table salt into a large normal bowl and stir in the sugar and yeast.
|
| • | Pour in the hot milk and water and mix to give quite a a thick batter.
|
| • | Beat well until completely combined, cover it and keep it aside for at minimum 30 minutes.
|
| • | After the mentioned time period, pour it into a large jug.
|
| • | Heat a non-stick frying cooking pan all over low heat up and pour a drop of oil.
|
| • | Put the lubricated crumpet rings in the cooking pan and leave only to heat up up for a couple of minutes.
|
| • | Pour in enough mixture to fill up the rings only all over halfway up the sides.
|
| • | Leave to cook until lot of little holes seem on the surface and the batter has only dried aside out.
|
| • | Remove the rings and turn all over the crumpets to cook for a further minute or 2 on the other side.
|
| • | Serve.
|
