I just made these; they were so good I thought I should post a recipe right away. If you do not have access to or interest in fermented oats or coconut flour, go ahead and omit them. These aren’t so much fried as they are slow-cooked on the griddle.
2 teaspoons active dry yeast
2/3 cup warm milk
1 teaspoon sugar
2 tablespoons butter, melted
3/4 cup all-purpose flour
1/4 cup coconut flour (if you don’t use this, just use 1 cup total of the AP flour)
1/4 cup fermented oats
1/2 teaspoon salt
butter, ghee, or coconut oil for frying
In a mixing bowl whisk yeast, milk, and sugar. Whisk in the egg, melted butter, flours, oats, and salt. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat a griddle to 300 °F. Brush griddle and 3 inch metal rings – or open-topped metal cookie cutters, or clean tin cans – with butter, ghee, or coconut oil. Place rings on griddle and allow them to warm for a couple minutes. Ladle batter in until the molds are half-full (about 1/2″ – 3/4″ inch is ideal). Cook until bubbles begin to form (it may take ten minutes or so). Turn crumpets and remove molds (don’t burn your fingers!); cook a few minutes longer or until the second side is golden brown. Serve immediately or let cool to toast later.