Buttermilk Crumpets by James Jay, Head Chef at The Suffolk

Buttermilk crumpets
Newly restored in 2022, Sur Mer at The Suffolk in Aldeburgh is one of the finest seafood restaurants around, specialising in local produce and boasting an incredible sea view. We are proud to be one of the restaurant’s trusted local suppliers and Head Chef James Jay is a real fan of our produce. We were over the moon when James got in touch with this mouth-watering crumpet recipe using our very own buttermilk!
Makes approximately 6-10 crumpets.
What you will need:
  • Saucepan
  • Bowl
  • Crumpet Rings or Pastry Rings
  • Griddle Pan or Frying Pan 
  • 275ml Fen Farm Dairy Buttermilk
  • 55ml Water
  • 225g Strong Bread Flour
  • 1tsp Maldon Sea Salt
  • 1/2 tsp Sugar
  • 7g Instant Yeast
  • Fen Farm Dairy Bungay Butter 
Gently warm the buttermilk and water, be carful not to curdle.
Combine the bread flour, salt, sugar and yeast in a bowl.
Whisk in the warm buttermilk into the flour until smooth, do not over mix.
Place in the fridge to slowly prove overnight.
To cook the crumpets, preheat your oven to 150c. Heat the griddle pan over a medium high heat, place the rings onto and add a knob butter. Spoon in a dessert spoon of crumpet batter into each ring and immediately turn the heat down to a low-medium heat. 
Cook the crumpets for 10-12 minutes or until they seem just set, then carefully remove the rings and turn the crumpets over and cook for a further 2 minutes. Transfer to a tray and place in the oven for 5-8 minutes to allow the centre to dry out.
Leave to cool slightly before devouring with more Fen Farm Dairy Bungay Butter.