Scots Crumpets - cooking recipe

Ingredients

2 c. all purpose flour
2 Tbsp. fine granulated sugar
pinch of salt
2 large eggs, separated into whites and yolks
2 Tbsp. melted butter
15 oz. milk

Preparation

Beat the egg yolks and blend in the sifted flour, sugar, salt.
Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased griddle or frying pan and pour in large spoonfuls of the batter.
Each crumpet should spread thinly to about 4 to 5 inch diameter and you may have to roll the pan to achieve this.
When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
Keep warm by stacking on a clean tea towel and eat soon after.
They can be spread with butter and/or jam and rolled up before eating.