Crumpets are similar to English muffins, but they are made from a batter rather than a dough. Classically, crumpets are baked in greased muffin rings, but they may also be dropped free-form, as here. Crumpets are eaten warm but need not be split or toasted.

Prepare the dough for:

with these changes: Omit the whole wheat flour and use only 2 ½ cups (315g) all-purpose flour. Use 1 cup (245g) buttermilk and 1 cup (235g) water for the liquid. Mix until smooth, cover, and let stand until the batter rises and then falls, 1 ½ to 3 hours.

Heat a skillet or griddle over medium-low heat. Lightly grease the skillet with:

Drop the batter by ¼-cup spoonfuls onto the skillet or griddle to make 4-inch cakes. (They will not be even in shape.) Cook until the bottom is lightly browned and the top is bubbling, flip with a spatula, and cook until cooked through, about 2 minutes per side. If needed, increase the heat slightly to encourage browning. If not serving at once, wrap and refrigerate. To serve, toast or wrap in foil and reheat in a warm oven.