4 level teaspoons dry yeast 1 tablespoon bicarb soda 1/2 teaspoon sugar 1 tablespoon cream of tarter 1/2 cup warm water for yeast 1/2 teaspoon salt 4 cups plain flour 1 teaspoon sugar (or better, low protein pasta flour) 3 cups hot water (hot enough to get bicarb soda to bubble)
Make sure that you have a number of egg rings available to hold the crumpet mixture while it is cooking.
Mix the warm water, sugar and yeast together in a small basin to activate the yeast. Mix flour, bicarb soda, cream of tarter, salt and sugar in a large bowl. Pour in three cups of hot water and when cooled to blood temperature, add the yeast mixture. Beat until batter is smooth and is a pouring consistency. Let it stand and bubbles will appear on the surface.
Grease a heavy-based pan and place the egg rings on it. They need to get hot to prevent the mixture sticking to the rings. Pour or spoon batter into the rings. The batter will start to bubble. When you have the typical crumpet "holiness" turn the pan heat down to low. Continue cooking until the base is brown and the top is dry. If they are getting too brown on the bottom, remove rings and flip them over to stop cooking on the bottom and to lightly brown the tops.
Cool on a teatowel. This makes 24 crumpets. They can be eaten warm, or cooled and toasted, or they can be frozen for later use.