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400ml soy milk
1 tbsp dried yeast
1 tsp caster sugar
300g plain flour
½ tsp bicarb soda

  1. Warm milk in a bowl. Add sugar, yeast and 100ml warm water. Leave for 15 minutes until the yeast turns frothy.

  2. In a separate (large) bowl, combine flour, bicarb soda and 1tsp sea salt. Add milk mixture

  3. Whisk until combined thoroughly.

  4. Cover and let sit for 45 minutes until bubbles form on surface

  5. Oil a non stick pan and turn on to med-high heat. grease four egg rings with butter or oil and place in pan. Once hot spoon 2 tbsp of the mix in each ring. Cook for a couple of minutes until bubbles appear on surface. Remove ring molds and flip crumpets.

  6. Serve warm with jam and butter.

  7. You can save the remainder in the fridge for a few days. Just toast them when hungry.