Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Meanwhile, preheat a griddle to medium-low about 325°F. If you don’t have an electric griddle, preheat a frying pan; it shouldn’t be as hot as the temperature you use to cook pancakes.

Lightly grease the griddle or frying pan, and place well-greased 3 3/4″ muffin rings in the pan. Pour sticky batter by the scant 1/4-cupful into each ring. After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges.

Their bottoms will be a mottled, light-golden brown. Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently. Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Serve with butter or jam.