5 weeks break - cooking crumpets was not a success

Ages ago I found a crumpet recipe and though wow, I have to try that. I had visions of hot, fresh crumpets for breakfast. I thought I could experiment with lours and delight friends with old favourites turned gluten free.

Sadly I was not happy with my efforts. They take hours to make.  You leave the batter to foam, then pour into egg rings on a hot, greased pan. No matter what I tried they stuck to the rings. I'm very sorry to say the results didn't seem worth the effort. Not when crepes and pancakes are quick and easy. My bread is improving all the time. Crumpets can go on the low priority list.

If anyone out there has mastered them and has any tips to share, I'll reconsider.