Crumpet: Difference between revisions
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| caption = A buttered crumpet |
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| country = [[United Kingdom]] |
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| alternate_name = Pikelet |
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| region = United Kingdom and the [[Commonwealth of Nations]] |
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| type = [[Bread]] |
| type = [[Bread]] |
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| main_ingredient = Flour, yeast |
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A '''crumpet''' ({{IPAc-en|audio=en-uk-crumpet.ogg|ˈ|k|r|ʌ|m|p|ᵻ|t}}) is a small [[griddle]] bread made from an unsweetened [[Batter (cooking)|batter]] of water or milk, [[flour]], and [[Baker's yeast|yeast]], popular in the |
A '''crumpet''' ({{IPAc-en|audio=en-uk-crumpet.ogg|ˈ|k|r|ʌ|m|p|ᵻ|t}}) is a small [[griddle]] bread made from an unsweetened [[Batter (cooking)|batter]] of water or milk, [[flour]], and [[Baker's yeast|yeast]], popular in the United Kingdom, Australia, Canada,<ref>{{cite magazine |last=Moncada |first=Katlyn |title=Crumpets vs. English Muffins: What’s the Difference? |magazine=Better Homes & Gardens |url=https://www.bhg.com/recipes/bread/crumpets-vs-english-muffins/#:~:text=Crumpets%20are%20small%2C%20round%2C%20griddled,New%20Zealand%2C%20and%20South%20Africa.}}</ref> New Zealand, and South Africa. |
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Historically, crumpets are also regionally known as '''pikelets''', however this is limited as pikelets are more widely known as a thinner, more [[pancake]]-like griddle bread;<ref name=ingram>{{cite book|last=Ingram|first=Christine|title=The Cook's Guide to Bread|date=1999|publisher=Hermes|page=50}}</ref> a type of the latter is referred to as a ''crumpet'' in Scotland. |
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==History and etymology== |
==History and etymology== |
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Crumpets have been variously described as originating in |
Crumpets have been variously described as originating in Wales<ref name=shulman>{{cite book|last=Shulman|first=Martha|title=Great Breads|publisher=Houghton Mifflin|date=1995|page=240}}</ref> or as part of the [[Anglo-Saxon]] diet,<ref name=hagen>Ann Hagen, A Handbook of Anglo-Saxon Food Processing and Consumption, 1992, p. 20</ref> based on proposed etymologies of the word. In either case, breads were, historically, commonly cooked on a griddle wherever [[Masonry oven|bread oven]]s were unavailable. The ''bara-planc'', or griddle bread, baked on an iron plate over a fire, was part of the everyday diet in Wales until the 19th century.<ref name=nq>''[[Notes & Queries]]'', 3rd. ser. VII (1865), 170</ref> |
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Small, oval pancakes baked in this manner were called ''picklets'',<ref name=nq/> a name used for the first recognisable crumpet-type recipe, published in 1769 by [[Elizabeth Raffald]] in ''[[The Experienced English Housekeeper]]''.<ref name=davidson>Davidson, A. ''The Penguin Companion to Food'', 2002, p. 277</ref> This name was derived from the [[Welsh language|Welsh]] {{Lang|cy|bara pyglyd}} or "pitchy [i.e., dark or sticky] bread", later shortened simply to ''{{Lang|cy|pyglyd}}''.<ref name=edwards>Edwards, W. P. ''The Science of Bakery Products'', Royal Society of Chemistry, 2007, p. 198</ref><ref name=luard>Luard, E. ''European Peasant Cookery'', Grub Street, 2004, p. 449</ref> The early 17th century lexicographer [[Randle Cotgrave]] referred to "''popelins'', soft bread of fine flour, &c., fashioned like our Welsh ''barrapycleds''".<ref>{{cite book |last=Darlington |first=Thomas |title=The Folk-speech of South Cheshire |date=1887 |publisher=Trübner and Co.; English Dialect Society |location=London |page=[https://archive.org/details/folkspeechsouth00darlgoog/page/n315 297] |url=https://archive.org/details/folkspeechsouth00darlgoog |quote=pikelet|oclc=3352236}}</ref> |
Small, oval pancakes baked in this manner were called ''picklets'',<ref name=nq/> a name used for the first recognisable crumpet-type recipe, published in 1769 by [[Elizabeth Raffald]] in ''[[The Experienced English Housekeeper]]''.<ref name=davidson>Davidson, A. ''The Penguin Companion to Food'', 2002, p. 277</ref> This name was derived from the [[Welsh language|Welsh]] {{Lang|cy|bara pyglyd}} or "pitchy [i.e., dark or sticky] bread", later shortened simply to ''{{Lang|cy|pyglyd}}''.<ref name=edwards>Edwards, W. P. ''The Science of Bakery Products'', Royal Society of Chemistry, 2007, p. 198</ref><ref name=luard>Luard, E. ''European Peasant Cookery'', Grub Street, 2004, p. 449</ref> The early 17th century lexicographer [[Randle Cotgrave]] referred to "''popelins'', soft bread of fine flour, &c., fashioned like our Welsh ''barrapycleds''".<ref>{{cite book |last=Darlington |first=Thomas |title=The Folk-speech of South Cheshire |date=1887 |publisher=Trübner and Co.; English Dialect Society |location=London |page=[https://archive.org/details/folkspeechsouth00darlgoog/page/n315 297] |url=https://archive.org/details/folkspeechsouth00darlgoog |quote=pikelet|oclc=3352236}}</ref> |
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The word spread initially to the [[West Midlands (region)|West Midlands]] of England, where it became anglicised as ''pikelet'',<ref name=wilson>Wilson, C. A. ''Food & drink in Britain'', Barnes and Noble, 1974, p. 266</ref> and subsequently to Cheshire, Lancashire, Yorkshire, and other areas of the north; crumpets are still referred to as ''pikelets'' in some areas. The word ''crumpet'' itself, of unclear origin, first appears in relatively modern times; it has been suggested as referring to a crumpled or curled-up cake, based on an isolated 14th century reference to a "crompid cake",<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://archive.org/details/dinersdictionary0000ayto|url-access=registration|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|pages=[https://archive.org/details/dinersdictionary0000ayto/page/106 106]–107}}</ref> and the Old English word ''{{Lang|ang|crompeht}}'' ('crumpled') being used to gloss Latin ''{{Lang|la|folialis}}'', possibly a type of thin bread.<ref name=hagen/> |
The word spread initially to the [[West Midlands (region)|West Midlands]] of England, where it became anglicised as ''pikelet'',<ref name=wilson>Wilson, C. A. ''Food & drink in Britain'', Barnes and Noble, 1974, p. 266</ref> and subsequently to Cheshire, Lancashire, Yorkshire, and other areas of the north; crumpets are still referred to as ''pikelets'' in some areas. The word ''crumpet'' itself, of unclear origin, first appears in relatively modern times; it has been suggested as referring to a crumpled or curled-up cake, based on an isolated 14th century reference to a "crompid cake",<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://archive.org/details/dinersdictionary0000ayto|url-access=registration|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|pages=[https://archive.org/details/dinersdictionary0000ayto/page/106 106]–107}}</ref> and the Old English word ''{{Lang|ang|crompeht}}'' ('crumpled') being used to gloss Latin ''{{Lang|la|folialis}}'', possibly a type of thin bread.<ref name=hagen/> |
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Alternatively, ''crumpet'' may be related to the Welsh ''{{Lang|cy|[[crempog]]}}'' or ''{{Lang|cy|crempot}}'', a type of [[pancake]];<ref name=shulman/> Breton ''{{Lang|br|krampouzh}}'' and Cornish ''{{Lang| |
Alternatively, ''crumpet'' may be related to the Welsh ''{{Lang|cy|[[crempog]]}}'' or ''{{Lang|cy|crempot}}'', a type of [[pancake]];<ref name=shulman/> Breton ''{{Lang|br|krampouzh}}'' and Cornish ''{{Lang|kw|krampoth}}'' for 'pancakes' are etymologically cognate with the Welsh. An etymology from the [[French language]] term ''{{Lang|fr|crompâte}}'', meaning "a paste of fine flour, slightly baked",<ref name=nq2>''Notes & Queries'', 16 (1850), 253</ref> has also been suggested. However, a correspondent to Manchester ''Notes and Queries'', writing in 1883, claimed that the ''crampet'', as it was locally then known, simply took its name from the metal ring or "cramp" used to retain the batter during cooking.<ref name=mnq>''City News Notes and Queries'', vol. V, (1883), 33 ("In Lancashire there are muffins, crampets, and pikelets. The crampet is so called because the batter is poured into a circular metal ring or "cramp" for baking, and the size is that of an ordinary tea-saucer".)</ref> |
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The early crumpets were hard [[pancake]]s cooked on a griddle, rather than the soft and spongy crumpets of the [[Victorian era]], which were made with yeast.<ref name="Ayto2012"/> From the 19th century, a little [[bicarbonate of soda]] was also usually added to the batter.<ref name="davidson"/> In modern times, the mass production of crumpets by large commercial bakeries has eroded some regional differences. As late as the 1950s, [[Dorothy Hartley]] noted a wide degree of regional variation, identifying the small, thick, spongy type of crumpet specifically with the Midlands.<ref name=davidson/> |
The early crumpets were hard [[pancake]]s cooked on a griddle, rather than the soft and spongy crumpets of the [[Victorian era]], which were made with yeast.<ref name="Ayto2012"/> From the 19th century, a little [[bicarbonate of soda]] was also usually added to the batter.<ref name="davidson"/> In modern times, the mass production of crumpets by large commercial bakeries has eroded some regional differences. As late as the 1950s, [[Dorothy Hartley]] noted a wide degree of regional variation, identifying the small, thick, spongy type of crumpet specifically with the Midlands.<ref name=davidson/> |
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Crumpets may be cooked until ready to eat warm from the pan, but are also left slightly undercooked and then toasted. While premade commercial versions are available in most supermarkets, freshly home-made crumpets are less heavy and doughy in texture.<ref name=ingram144>Ingram (1999), p.144</ref> They are usually eaten with a spread of [[butter]], or with other sweet or savoury toppings.{{fact|date=June 2023}} |
Crumpets may be cooked until ready to eat warm from the pan, but are also left slightly undercooked and then toasted. While premade commercial versions are available in most supermarkets, freshly home-made crumpets are less heavy and doughy in texture.<ref name=ingram144>Ingram (1999), p.144</ref> They are usually eaten with a spread of [[butter]], or with other sweet or savoury toppings.{{fact|date=June 2023}} |
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While in some areas of the country the word ''pikelet'' is synonymous with the crumpet,<ref name=ingram/> in others (such as [[Staffordshire]] and [[Yorkshire]]) it refers to a |
While in some areas of the country the word ''pikelet'' is synonymous with the crumpet,<ref name=ingram/> in others (such as [[Staffordshire]] and [[Yorkshire]]) it refers to a different recipe. A pikelet is distinguished by containing no yeast as a raising agent and by using a thinner batter than a crumpet;<ref name=manna>{{cite book|last=Banfield|first=Walter|title=Manna: A Comprehensive Treatise on Bread Manufacture|publisher=Maclaren & Sons|date=1947|page=444}}</ref> and as being cooked without a ring, giving a flatter result than a crumpet.<ref name="davidson"/><ref name="edwards"/><ref name=manna/> In [[Stoke-on-Trent]], pikelets were once sold in the town's many [[Staffordshire oatcake|oatcake]] shops and still are.<ref name=hopkins>{{cite book|last=Hopkins|first=Harry|title=England is Rich|publisher=G.G. Harrap|date=1957|page=100}}</ref> A 1932 recipe for Staffordshire pikelets specifies that they were made with flour and [[buttermilk]], with bicarbonate of soda as a raising agent, and suggests cooking them using [[bacon]] fat.<ref name=byron359>{{cite book|last=Byron|first=May|title=Pot-luck|publisher=Hodder & Staughton|date=1932|page=359}}</ref> |
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The term ''[[Pancake|pikelet]]'' is used in [[Australian cuisine|Australian]] and [[New Zealand cuisine]] for a smaller version of what in [[Scottish cuisine|Scotland]] and North America would be called a [[pancake]] and, in England, a Scotch pancake, girdle or [[griddle cake]], or [[drop scone]].<ref>''The Concise Household Encyclopedia'' (ca. 1935) Fleetway House, The Amalgamated Press, London</ref> |
The term ''[[Pancake|pikelet]]'' is used in [[Australian cuisine|Australian]] and [[New Zealand cuisine]] for a smaller version, served cold or just warm from the pan, of what in [[Scottish cuisine|Scotland]] and North America would be called a [[pancake]] and, in England, a Scotch pancake, girdle or [[griddle cake]], or [[drop scone]].<ref>''The Concise Household Encyclopedia'' (ca. 1935) Fleetway House, The Amalgamated Press, London</ref> |
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==Scottish crumpet== |
==Scottish crumpet== |
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Latest revision as of 11:10, 10 December 2024
 A buttered crumpet | |
| Type | Bread |
|---|---|
| Place of origin | United Kingdom |
| Region or state | United Kingdom and the Commonwealth of Nations |
| Main ingredients | Flour, yeast |
A crumpet (/ˈkrʌmpɪt/ ) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Australia, Canada,[1] New Zealand, and South Africa.
Historically, crumpets are also regionally known as pikelets, however this is limited as pikelets are more widely known as a thinner, more pancake-like griddle bread;[2] a type of the latter is referred to as a crumpet in Scotland.
History and etymology
[edit]Crumpets have been variously described as originating in Wales[3] or as part of the Anglo-Saxon diet,[4] based on proposed etymologies of the word. In either case, breads were, historically, commonly cooked on a griddle wherever bread ovens were unavailable. The bara-planc, or griddle bread, baked on an iron plate over a fire, was part of the everyday diet in Wales until the 19th century.[5]
Small, oval pancakes baked in this manner were called picklets,[5] a name used for the first recognisable crumpet-type recipe, published in 1769 by Elizabeth Raffald in The Experienced English Housekeeper.[6] This name was derived from the Welsh bara pyglyd or "pitchy [i.e., dark or sticky] bread", later shortened simply to pyglyd.[7][8] The early 17th century lexicographer Randle Cotgrave referred to "popelins, soft bread of fine flour, &c., fashioned like our Welsh barrapycleds".[9]
The word spread initially to the West Midlands of England, where it became anglicised as pikelet,[10] and subsequently to Cheshire, Lancashire, Yorkshire, and other areas of the north; crumpets are still referred to as pikelets in some areas. The word crumpet itself, of unclear origin, first appears in relatively modern times; it has been suggested as referring to a crumpled or curled-up cake, based on an isolated 14th century reference to a "crompid cake",[11] and the Old English word crompeht ('crumpled') being used to gloss Latin folialis, possibly a type of thin bread.[4]
Alternatively, crumpet may be related to the Welsh crempog or crempot, a type of pancake;[3] Breton krampouzh and Cornish krampoth for 'pancakes' are etymologically cognate with the Welsh. An etymology from the French language term crompâte, meaning "a paste of fine flour, slightly baked",[12] has also been suggested. However, a correspondent to Manchester Notes and Queries, writing in 1883, claimed that the crampet, as it was locally then known, simply took its name from the metal ring or "cramp" used to retain the batter during cooking.[13]
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.[11] From the 19th century, a little bicarbonate of soda was also usually added to the batter.[6] In modern times, the mass production of crumpets by large commercial bakeries has eroded some regional differences. As late as the 1950s, Dorothy Hartley noted a wide degree of regional variation, identifying the small, thick, spongy type of crumpet specifically with the Midlands.[6]
Characteristics
[edit]
Crumpets are distinguished from similar sized muffins by being made from a batter, rather than a dough.[14] 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 spongy texture which allows butter or other spreads to permeate.[citation needed]
Crumpets may be cooked until ready to eat warm from the pan, but are also left slightly undercooked and then toasted. While premade commercial versions are available in most supermarkets, freshly home-made crumpets are less heavy and doughy in texture.[15] They are usually eaten with a spread of butter, or with other sweet or savoury toppings.[citation needed]
While in some areas of the country the word pikelet is synonymous with the crumpet,[2] in others (such as Staffordshire and Yorkshire) it refers to a different recipe. A pikelet is distinguished by containing no yeast as a raising agent and by using a thinner batter than a crumpet;[16] and as being cooked without a ring, giving a flatter result than a crumpet.[6][7][16] In Stoke-on-Trent, pikelets were once sold in the town's many oatcake shops and still are.[17] A 1932 recipe for Staffordshire pikelets specifies that they were made with flour and buttermilk, with bicarbonate of soda as a raising agent, and suggests cooking them using bacon fat.[18]
The term pikelet is used in Australian and New Zealand cuisine for a smaller version, served cold or just warm from the pan, of what in Scotland and North America would be called a pancake and, in England, a Scotch pancake, girdle or griddle cake, or drop scone.[19]
Scottish crumpet
[edit]
A Scottish crumpet is broadly similar to the crumpet of parts of Northern England. It is made from the same ingredients as a Scotch pancake, and is about 180 millimetres (7 in) diameter and 8 millimetres (0.3 in) thick. It is available plain, or as a fruit crumpet with raisins baked in, usually fried in a pan and served with a fried breakfast. It is also sometimes served with butter and jam. The ingredients include a leavening agent, usually baking powder, and different proportions of eggs, flour, and milk, which create a thin batter. Unlike a pancake, it is cooked to brown on one side only, resulting in a smooth darker side where it has been heated by the griddle, then lightly cooked on the other side which has holes where bubbles have risen to the surface during cooking.[20]
Ireland
[edit]While now relatively uncommon in Ireland, crumpets were once produced by Boland's Bakery in Dublin during the 19th and much of the 20th centuries; Boland's recipe was subsequently used by a number of other bakeries. Irish crumpets differed from most British recipes by having a yeastless batter and being cooked on both sides, giving a smooth rather than spongy top.[21]
See also
[edit]- Baghrir
- Blini
- Uttappam
- Lahoh
- English muffin
- List of British breads
- Tea (meal)
- Thinking man's/woman's crumpet, a slang use of the word
References
[edit]- ^ Moncada, Katlyn. "Crumpets vs. English Muffins: What's the Difference?". Better Homes & Gardens.
- ^ a b Ingram, Christine (1999). The Cook's Guide to Bread. Hermes. p. 50.
- ^ a b Shulman, Martha (1995). Great Breads. Houghton Mifflin. p. 240.
- ^ a b Ann Hagen, A Handbook of Anglo-Saxon Food Processing and Consumption, 1992, p. 20
- ^ a b Notes & Queries, 3rd. ser. VII (1865), 170
- ^ a b c d Davidson, A. The Penguin Companion to Food, 2002, p. 277
- ^ a b Edwards, W. P. The Science of Bakery Products, Royal Society of Chemistry, 2007, p. 198
- ^ Luard, E. European Peasant Cookery, Grub Street, 2004, p. 449
- ^ Darlington, Thomas (1887). The Folk-speech of South Cheshire. London: Trübner and Co.; English Dialect Society. p. 297. OCLC 3352236.
pikelet
- ^ Wilson, C. A. Food & drink in Britain, Barnes and Noble, 1974, p. 266
- ^ a b John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. pp. 106–107. ISBN 978-0-19-964024-9.
- ^ Notes & Queries, 16 (1850), 253
- ^ City News Notes and Queries, vol. V, (1883), 33 ("In Lancashire there are muffins, crampets, and pikelets. The crampet is so called because the batter is poured into a circular metal ring or "cramp" for baking, and the size is that of an ordinary tea-saucer".)
- ^ Braun, Emil (1901). The Baker's Book: A Practical Hand Book of the Baking Industry in All Countries, vol 1. p. 196.
- ^ Ingram (1999), p.144
- ^ a b Banfield, Walter (1947). Manna: A Comprehensive Treatise on Bread Manufacture. Maclaren & Sons. p. 444.
- ^ Hopkins, Harry (1957). England is Rich. G.G. Harrap. p. 100.
- ^ Byron, May (1932). Pot-luck. Hodder & Staughton. p. 359.
- ^ The Concise Household Encyclopedia (ca. 1935) Fleetway House, The Amalgamated Press, London
- ^ Traditional Scottish Recipes - Scottish Crumpets
- ^ Cowan, C. and Sexton, R. (1997) Ireland's Traditional Foods, Teagasc, p.149
External links
[edit]
- Description and recipe on history.uk at the Wayback Machine (archived February 16, 2011)
