• In a large bowl, combine the flour, baking powder, salt and sugar
• Whisk together the eggs, milk and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fold in the cream-style corn, whole kernel corn, bacon, spring onions and cheese if using.
• Heat a lightly greased non-stick pan over medium heat.
• Spoon about ¼ cup batter per crumpet into the pan.
• Cook for 2–3 minutes until bubbles appear on the surface.
• Flip carefully and cook another 2 minutes until golden brown.
• Keep warm while cooking the remaining batter.
• Serve hot with butter and your favourite toppings.

Chef's Tips

• Cook the bacon until extra crispy for the best texture.
• Don't overmix the batter to keep the crumpets light and fluffy.
• Add chopped jalapeños for a spicy twist.
• Freeze leftovers and reheat in the toaster.

Variations

• Add crumbled feta instead of cheddar.
• Stir in fresh parsley or chives.
• Replace bacon with smoked ham.
• Add a pinch of smoked paprika for extra flavour.

Chef's Secret for Perfect Crumpets

• For the full detailed recipe to make perfect round crumpets, visit the full page.