In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer
. Using the dough
hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap
and put in a warm spot until risen and bubbly, about 1 hour.
Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle
. Fill each ring with a scant 1/4 cup of the batter
Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.
Butter the tops with the Whipped Butter
and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin
), and spread with the Whipped Butter and Orange-Blueberry Marmalade.