I wound up with a stringy batter and no matter how much I left them on the griddle they wouldn't cook in the middle. When pulled apart, the texture doesn't appear similarly to the crumpets I've bought in London. The crumpets I've had in London have an interesting texture that runs from top to bottom...bottoms are very dark there and tops aren't browned at all. The taste was OK, but again uncooked. I measured flour, used correct yeast (date OK) and fresh bag of BP. Please call our bakers hot line so we may go over the steps of the recipe with you to see what may have happened. Joan D@bakershotline

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