When my husband and I were on vacation a couple of weeks ago, every place we stayed at offered English muffins for breakfast. I think of English muffins as a treat because they are so darned expensive to buy at the store. After 10 days of filling those nooks and crannies with butter (but not great butter… should have packed that with us!) I was hooked. I decided to make my own and see how they compared.
Alton Brown is the source of this recipe, and the man is a genius! These English muffins are amazing! They have all the holes I was looking for! And if you can make pancakes, you can make English muffins, because English muffins are just a glorified pancake recipe! You just pour the batter into rings – or in my case, canning lids – and voila! English muffins!
Source: Food Network
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/4 teaspoon of salt, shortening, and hot water; stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 45-60 minutes (longer = more holes!).
- Preheat the griddle to 300 degrees F and brush the bottom of skillet with a thin coat of oil. I don't have an electric griddle with a temperature gauge, so I just cooked my muffins on the stove-top with the heat set to low. If you are in the same situation, I recommend cooking one muffin as a tester muffin before filling your skillet with as many rings as you can. Because the muffins cook for 5 minutes per side, they are easy to burn. You want a temperature that will allow the outsides to brown nicely while the insides are just cooked.
- Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Coat the metal rings with vegetable spray and place them on the griddle. Using an ice cream scoop, place 1-2 scoops of batter into each ring and cover with a lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. Note that these must be split open with a fork. If you cut them open with a knife, you can kiss all those beautiful holes goodbye!
- *If you don't have muffin rings, try wide-mouth canning lids or mini-tart rings. And if you don't have those, try using tuna cans with the top and bottom removed!