Note: the whole crumpet-making process can be sped up through the use of more than one biscuit ring on the griddle. However, it can be fun to make them the torturously slow way, one at a time, and to eat them standing up in the kitchen as they come off the griddle so that they are all gone before the last one is even finished cooking.
The mock clotted cream the recipe suggested sounded good, but not as good as simple salted butter and blueberry jam (my favorite).
Crumpets with Mock Clotted Cream
As adapted from Melissa Clark's recipe from the New York Times
1 cup warm milk
2 1/4 teaspoons yeast
1 teaspoon honey or sugar
1 1/2 cups warm water
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup mascarpone
6 tablespoons heavy cream
olive oil for cooking
1. In a large bowl, whisk milk, yeast and honey (or sugar). Cover with plastic wrap and let stand until foamy, 10 minutes.
2. Whisk in warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
3. For the clotted cream, whisk together the mascarpone and cream until thick and stiff. Chill.
4. Set a griddle over medium-low heat and oil it. For flat, pancake-like crumpets, spoon batter onto the griddle and cook 3-4 minutes on one side and 1-2 minutes on the other. Or, use well-oiled English-muffin rings or cookie cutters. Place on the skillet. Spoon in batter 1/4-inch high. Let cook until dry around the edges and bubbles have formed over the surface, 5-6 minutes. Remove rings and wipe clean. Flip crumpets; cook until lightly browned, 2-3 minutes. Re-oil the griddle and rings before making another batch. Serve with butter and jam or mock clotted cream.