Crumpets

A delectable British treat popular alongside tea or as a snack, these springy pancakes are molded in a shallow ring on the griddle and pan - fried until golden. They get their distinctive nooks and crannies - ideal for a slick of jam and butter - from a yeast-based batter boosted with baking soda.

3¼ cups all-purpose flour, unbleached
1 tsp. kosher salt
½ tsp. baking soda
2 cups whole milk (1 cup heated to 115°F, 1 cup room temperature)
2 Tbsp. sugar
1 (1¼ oz) pkg active dry yeast

To Serve:
unsalted butter
jam

Whisk flour, salt, and baking soda in a bowl; set aside. Combine heated milk, the sugar, and yeast in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients, and then remaining milk until a sticky dough forms; cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.

Heat a 12" cast-iron skillet over medium; place a greased 4" ring mold in pan. Fill ring with ⅓ cup batter. Cook until bubbles appear on the surface, about 6 minutes. Carefully remove ring and flip crumpet; cook until golden and cooked through, about 5 minutes more.

Repeat with remaining batter, greasing ring mold each time.

Serve warm with butter and jam, if you like.

Makes 1 dozen.