Buttermilk crumpets

Mix yeast and sugar into the water and set aside for 5 minutes, until frothy.

Combine flour with salt in a large bowl and make a well in the centre.

Pour in the yeast mixture along with buttermilk and mix into a thick batter.

Cover and set aside in a warm spot for 1½ hours.

Stir baking soda into the water, then mix into the batter. Cover and set aside for a further 30 minutes.

Heat a large frypan over a low-medium heat. Grease rings (egg rings are great for this) with butter and add a knob of butter to the pan. Place rings in the pan.

Add a ladle of batter to each ring and cook until the top surface is cooked and covered in bubbles, taking care not to burn the base. They will take around 5 minutes to cook.

Toast prior to serving.