5gm of dried yeast (1 heaped teaspoon)
1 cup of flour
1 tsp salt
2 cups of warm water
In a bowl or jug, mix the yeast with a few tablespoons of the warm water (luke warm or you will kill the little yeasties) stir until dissolved and leave until it becomes frothy (the yeasties are growing).
In a seperate bowl add the salt and stir in the flour. Whisk about 2/3 of the remaining water then add the yeast mixture.
Cover and leave in a warm place for about 1 hour until the mixture has doubled. It should be quite thick but pourable.
Heat a frying pan, spray some oil in, and using an egg ring and 1 soup ladle at a time fry the crumpets until golden brown and small holes appear on the top, flip the crumpet and cook the top.