Mix together all the ingredients for the crumpets in a bowl, cover and leave in a warm place to double in volume for 20 minutes (or more, up to the room temperature).
Whilst proving, make the butter. Beat the butter until fluffy and pale, add the salt, then fold in the honey. Put the bowl in the fridge.
When the crumpet dough has doubled in butter volume, put a large frying pan over a moderate heat, add 1tbsp of the vegetable oil and place three greased metal rings in the pan.
Spoon the crumpet mixture into the rings about 1.5 cm high. Allow the undersides tocook slowly until the mixture has set and the bubbles on top have burst.
Repeat with the remaining oil and mixture, then serve with the butter.
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