Crumpet

Crumpet

A buttered crumpet
Type	Bread
Place of origin	England
Main ingredients	Flour, yeast

A crumpet ⁱ/ˈkrʌmpᵻt/ is a griddle cake made from flour and yeast.

Crumpets are an Anglo-Saxon invention. An early reference to them comes from English Bible translator John Wycliffe in 1382 when he mentions the "crompid cake". The early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast. The term itself may refer to a crumpled or curled-up cake, or have Celtic origins relating to the Breton krampouezh/Cornish krampoeth meaning a "thin, flat cake" and the Welsh crempog or crempot, a type of pancake.

English crumpets are generally circular, roughly 8 centimetres (3 in) in diameter and 2 centimetres (³⁄₄ in) thick. Their shape comes from being restrained in the pan/griddle by a shallow ring. They have a characteristic flat top with many small pores and a chewy and spongy texture. They may be cooked until ready to eat warm from the pan but are frequently left slightly undercooked so that they may be cooled and stored before being eaten freshly toasted. They are often eaten with a spread of butter or an alternative, such as jam, honey, chocolate spread, margarine or yeast extract.