Can you tell me if crumpets are healthier than bread?
A crumpet is a small cake made from a batter of water, milk, flour, and yeast and eaten in the United Kingdom, Canada, New Zealand and Australia.
A type of bread known as crumpet in Scotland is also referred to as pikelets.
According to proposed etymologies of the word, pecks have been described as coming from Wales or the Anglo-Saxon diet.In either case, breads were usually cooked on a griddle whererever bread ovens were not available.The bara-planc was part of the everyday diet in Wales until the 19th century.[5]
The first recognisable crumpet-type recipe was published in 1769 and was called picklets.The name was derived from the Welsh word pyglyd, which means dark or sticky bread.Popcorns, soft cakes of fine flour, and fashioned like our Welsh barrapycleds were referred to by the early 17th century lexicographer.[8]
crumpets are still referred to as pikelets in some areas, but they were anglicised to pikelet in the West Midlands of England.It has been suggested that the word crumpet was derived from a 14th century reference to a "crompid cake", and that it first appeared in modern times.[4]
It is possible that crumpet is related to the Welsh crempog or crempot, a type of pancake.The French term crompte means a paste of fine flour, slightly baked.The metal ring or "cramp" used to retain the batter during cooking was claimed to be the root of the crampet's name.[13]
The soft and spongy crumpets of the Victorian era were made with yeast rather than hard pancakes, which were cooked on a griddle.In the 19th century, a little bicarbonate of soda was added to the batter.The mass production of crumpets by large commercial bakeries has eroded some regional differences.There was a wide degree of regional variation as late as the 1950s, with the small, thick, spongy type of crumpet being specifically identified by Dorothy Hartley.[5]
Similar sized muffins are made from a batter, rather than a dough.English crumpets have a diameter of 3 in and a thickness of 2 in.They were restrained in the pan/griddle by a shallow ring.They have a flat top with many small pores and a spongy texture that allows butter or other spread to penetrate it.
They may be cooked until ready to eat warm from the pan, but are left slightly undercooked and then toast.Freshly home-made crumpets are less heavy and doughy than the premade commercial versions.They are usually eaten with a spread of butter.