Crumpets for Breakfast

I cooked these this morning, using the batter that I made yesterday and left in the fridge overnight to rise. I haven't tried doing it like this before, but the results were definitely a success. They rose even more than usual, possibly helped by the French raising agent I used which is always very effective. As I put my usual amount of batter in each crumpet ring, they turned out more like little cakes than traditional crumpets - but beautifully light and yeasty.