CRUMPETS on a stick

CRUMPETS 1 pkg. active dry yeast 1 tsp. sugar 1/4 c. warm (about 110 degrees) water 1/3 c. milk 1 egg 1 tbsp. melted butter 1 c. all-purpose flour, unsifted 1/2 tsp. salt

8 flan rings, or 8 (6 1/2 oz.) salmon cans with tops and bottoms removed (about 3 inches in diameter) Combine yeast and sugar in a bowl; add the water and let stand in a warm place about 5 minutes to soften. Blend in the milk, egg, and butter. Add flour and salt, and mix until smooth. Cover and let stand in a warm place until almost doubled, about 45 minutes. Spray a heavy frying pan or griddle, and the inside of each 3-inch ring (or can) with no-stick spray, or brush pan or griddle with butter. Heat rings and griddle over low heat; pour about 2 tablespoons batter into each ring. Bake about 7 minutes until holes appear in batter and tops are dry.

Remove rings and turn crumpets to brown other side lightly, about 2 minutes. Serve warm or cool on a wire rack and then toast just before serving. Makes 7 or 8. These are great with jam or preserves.

Variations may be made by adding toasted sesame seeds to the batter before cooking, about 1 generous tablespoon. Or, add alfalfa sprouts to the batter just before putting on the griddle. If served with just butter, yogurt, or cream cheese, add about 1-2 teaspoons of onion powder to batter. Try your own variations!

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