I made these for my wife who was born in England but grew up in America. She had never tasted a crumpet - can you imagine? Consequently with nothing to compare to, she thought they tasted great but might be a little raw in the middle. My opinion was they were more like a super thick pancake. Is that how they're supposed to be? Crisp on the outside and very soft on the inside? I know sourdough bread has this characteristic.

Can't wait for your reply so I can know if I'm doing it right or not. Thanks for the wonderful recipe and a great use for starter that would otherwise go to waste.

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