Whisk together the sugar, yeast, and warm milk. Let rest until frothy ~ about 5 minutes. Whisk together until the froth is mostly absorbed.

In the bowl of a stand mixer with the paddle attachment, combine the flour and salt. Add the milk mixture and stir until a thick dough forms ~ 2 to 3 minutes. Cover the bowl with plastic wrap or a towel and let sit in a warm place until doubled in size ~ about an hour.

Stir the baking soda and baking powder into the warm water. With the whisk attachment on the stand mixer and the splash guard in place, add the water to the dough and beat on high until fully absorbed. You’re looking for a slightly wetter mixture than pancake batter. Cover the bowl again and let rest for another 30 to 60 minutes.

Oil your crumpet rings or large biscuit cutters. Lightly oil the cast iron pan with a high temperature oil (vegetable, butter, avocado). Place the rings in the pan and heat over medium. When hot, pour the batter until it comes up to the crumpet ring line (or about halfway). Cook for 5 minutes (you will know it is time to flip when the holes bubbling at the top start to firm up across the top of the crumpet). Carefully flip the crumpet over (if using crumpet rings, use the handle to flip the crumpet over gently / if using biscuit rings, gently use a thin metal spatula). Cook for an additional 1 minute to set the top. Remove the crumpet and rings from the pan.

If needed, re-oil the crumpet rings and repeat until all the batter is used. (NOTE: turn the heat to medium-low if the crumpets are getting too dark on the bottom. It should take about 5 minutes for each crumpet before flipping).

Serve immediately or let cool completely before storing in an airtight container. Toast before serving cooled crumpets.

Crumpets stored at room temperature will be good for about 1 week.

Enjoy!