Crumpets

In a large mixing bowl, combine flour, a pinch of sugar, and a small amount of honey, then gradually whisk in water until a smooth, lump-free batter forms. Allow the batter to rest for 15 minutes to hydrate fully.

Crack the eggs into a separate bowl and beat them thoroughly until the yolks and whites are fully incorporated and slightly frothy. Fold the beaten eggs gently into the rested batter.

Melt the butter in a small saucepan over low heat and stir it into the batter, ensuring even distribution throughout the mixture. The batter should be pourable but have a slight body to it.

Preheat your oven to 375°F (190°C) and lightly grease a shallow baking dish or individual ramekins with oil. Pour the batter evenly into the prepared dish or ramekins.

Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the edges are set and lightly golden and the center is firm with a slight custardy give when gently shaken.

Remove the crumpets from the oven and allow them to cool in the dish for 5 minutes before turning them out onto a wire rack. Serve warm as a savory egg bake or allow to cool completely before slicing.