I've made these twice now; my first batch was undercooked in the center and my crumpets were also "blind" (the bubbles didn't rise to the surface and pop so the top wasn't holey the way it should be). For my second batch, I did some experimenting. I found that my heat was too high for the first batch. When I lowered the heat, and added 1-2 T of extra liquid to the batter (which is supposed to help the bubbles rise and pop more easily), the crumpets cooked much more slowly (7-8 minutes b/f flipping) allowing the bubbles to rise and pop and the top to get much more dry before the bottom got really brown (which had been the problem with the first batch). I found that this also allows the centers to cook more thoroughly. By the time I flipped them, they were pretty much cooked through with just a thin layer of uncooked batter on top. Hope these tips help! Thanks so much for the recipe; I've been frustrated with not being able to buy crumpets consistently in my local markets so this recipe was a godsend!!! :)

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