Sift the flours and combine them with the bicarbonate of soda, the baking powder and the sugar.

Dilute the yeast in the milk.

Add the milk and the water to the flours and whisk until well combined.

Cover with a towel or plastic wrap and let it rest for a minimum of 1 hour until the batter has air pockets and rises a little.

Combine the milk, the water, the salt and the oil and add to the mixture of part 1.

Cover and rest again for 15 minutes.

Heat a frying pan over a moderate heat.

Use greased crumpet rings and spoon batter into the ring to about 1cm thickness.

From the moment the batter cooks, it should form holes. If they don’t form easily, add a little more lukewarm water to the batter mix.

Don’t flip over the crumpet until the surface is completely dry and set and covered with holes. Remove the ring and only flip them over at the very end for a short time.

The cooked side will be dark brown, but not burned, while the side with the holes keeps a pale golden colour.