(no subject)

I have been spending my last days of relative freedom before semester starts well: by making crumpets. Badly.

Then again, I've only ever made them twice ever, so--

I think my crumptet batter recipe is reasonably good (and doesn't have the unnecessary fiddle of other recipes!) but the cooking of it is a problem. I know crumpets are, traditionally speaking, fried, but even on the lowest heat on the smallest hob, the bottoms burn before the tops cook. Only difference between high and low heat is that at low heat it takes 45 minutes for the tops to cook. So at some point soon I'm going to experiment with cooking them in the oven, to see if that solves the problem.