Tuesday, May 17, 2011

English Muffins

Yep, homemade English Muffins. These are made a lot like pancakes, except that you let the batter rise. They are really yummy, and the kids love them, too. This recipe is adapted from a version adapted from the original Alton Brown recipe. He suggests making them in a 3-inch ring, or a tuna can with top and bottom removed. So if you want yours circular, go for it.

English Muffin Recipe
1/3 c. warm water
1 T. sugar
2 1/2 t. yeast
1 c. warm milk
3/4 t. salt
2 c. flour

Mix water, sugar, and yeast and let sit for 10 minutes. Mix in milk, salt and flour until smooth. Cover and let rise 30 minutes.

Scoop 1/4 c. of the batter onto a hot griddle. Good luck with that. I found the batter to be too thick - it stayed in a mound, rather than settling down so the top could be flat when I flipped it. I ended up stirring in an extra 2-3 T. water. I've made these three times and thought the batter was too thick each time. None of the other recipes I found show a picture of the batter, so here you go. This is after the 2-3 T. extra water. I'll add 2-3 T. extra milk in before rising next time.

Cook until brown on the bottom and set on the top, then flip. Cook until brown.

Cool on a wire rack at least 15 minutes. Split with a fork, toast and enjoy!

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