We have a winner!

Hat tip to Peter Flynn for the pointer to an excellent crumpet recipe. These cook up very nicely on the bakestone.

On the bakestone

The batter takes the better part of an hour to make because you let it rest twice, but it’s totally worth it.

Crumpet batter

Yum!

Crumpets!

I’m still working on my technique (in principle, I don’t think you’re supposed to have to flip them, but I’m still doing that to get the tops well cooked). Still, these were undeniably the best so far.