Let's see if we can make a happy Amy! This recipe calls for baking powder because there's nothing acidic in the recipe. (Our sourdough version for crumpets does, however, call for baking soda because the starter is acidic.) As for the doughy center, it's probably due in-part to your elevation. We have a full High-Altitude Baking Guide on our website to help with the adjustments you might want to make. Try making a thinner batter; this will cook faster on your griddle. You can also consider finishing your crumpets in the oven if you find that they're getting too brown but still need more time to cook. A last ditch effort? Put your crumpets in the toaster! Really, this helps re-warm crumpets after they've cooled and can even help fix a doughy center. Kye@KAF

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