Crumpets that I buy here in Canada, as well as those I've had in England have a certain chewy texture. The inside is more rubbery than a pancake or a biscuit, and more of a transparent nature, as opposed to a cake type material. (Some pizza crusts and some flaky puff pastries are similar in transparency, for want of a better term). I tried water and not milk, BPowder and BSoda and three eggs, no yeast. They cooked nicely in my homemade stainless steel rings @ 350 on the griddle with bubbles nicely through. Flipped and lightly cooked, they looked EXACTLY like yours in the pictures (just slightly yellower- the egg yolks,maybe ?) Still want to try and get that chewiness, maybe with yeast and less flour hi Kevin, Have you thought about using bread flour? The extra gluten may add the chewiness you are seeking. ~ MJ

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