Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



As corporate greed is making more and more of our standard foodstuffs unpalatable, I have been forced to make more and more things from scratch. If you eat it all the time, your palate can adjust to the changes, but if you don’t, be prepared for the occasional nasty surprise. For instance, I cannot stand graham crackers anymore, no more almond roca for us until I can make my own graham crackers. It is hard to get graham flour where we live. Apparently, they go rancid in record time. More recently, the toasted, buttered English muffin my darling so lovingly prepared for me tasted metallic and distinctively bitter. Never fear I said we are going to make crumpets. After a few trials and errors, here is the fast version, leavened with just baking powder and buttermilk. So simple to make, I never thought crumpets could taste so good.

Baking Powder Crumpets

1 cup flour
1⁄8 cup sugar
1-1/2 tsp baking powder
2 eggs
1/2 cup 3.25% buttermilk
1 Tbsp melted butter
oil for the pan

  • Combine everything, leaving the melted butter for last.
  • Heat up a non-stick skillet on medium heat.
  • Lightly oil the griddle.
  • Pour 3 small mounds of batter onto griddle. Leave a half an inch between the crumpets, they will spread out a bit. I kind of helped the batter into a circle with my fingers. You can do that because the batter is thick.
  • Turn down the heat a notch and cook until the tops are shiny and bubbles break on surface.
  • Turn the crumpets over with a spatula. They will be ready when the underside matches the top.
  • The tendency is to make the next batch a little bigger; the eye gets used to the finished size and overcompensates. There should be enough batter for seven good-sized crumpets.
  • Serve the crumpets with butter and jam.


  1. Anonymous28.2.17

    Made these this morning…wonderful!!! My first time ever making crumpets. I didn't have buttermilk, so I combined 1/2 tbsp lemon juice & 1/2 cup half&half and allowed 10 minutes for it to curdle. Batter came out extra thick. I cooked them for about 10 minutes on each side, until the edges seemed completely done. They were a hit!! Thank you!

    1. This has become a staple in my house, my husband often makes a request for these crumpets. I do the lemon juice trick too when I don't have buttermilk. :-) Thanks for the suggestion.




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive