Make Homemade English Muffins on the Griddle


English Muffins With Homemade Jam

When it’s too hot here in Texas to use the oven for very long, I turn to baking some breads on a griddle.  An electric fry pan or griddle that allows you to set the temperature works best for these.

We can griddle-bake English muffins superior in quality and flavor to the store-bought and save quite a bit of money with very little work. I figure these homemade English muffins cost about 10 cents each, using best-quality flour. Making up your own breakfast sandwiches will be an even greater saving.

Toast English muffins for breakfast with your homemade jam and use them to make breakfast, lunch, or even supper sandwiches with bacon, ham or sausage, egg and cheese. Use muffins under creamed chicken a la king. When English muffins are this quick and inexpensive to make, you’ll come up with more ideas.

Special equipment. You can make English muffins without any special equipment, freeform in a stovetop skillet, but an electric fry pan or griddle and muffin rings will give you a traditional finished look. I have just 4 rings and that’s fine — they bake so quickly it’s all done in less than a half hour. You can order rings from King Arthur or Amazon or even make your own, cutting 1 inch slices from a can of the appropriate size, about 3 ½ inches in diameter. Be careful, though, of sharp edges.

I use my stand mixer with the dough hook. Even though the dough is wet, it still needs a lot of mixing. I mix up the starter, pull a plastic bag over the bowl and then continue on in the morning. Less work, less fuss, less cleanup.

1/27/2020 1:06:34 PM

Flour weight is 6 ounces, which is about 1 1/2 cups if measured. Weighing flour is more accurate than measuring. I promise, this is correct. Wendy

1/27/2020 1:05:35 PM

Measuring flour does not have the same weight as water. EITHER weigh the flour OR measure it by volume. I am confident that if you weigh the flour you measured by volume, it would equal the directions. SO...1 1/2 cups by measure should equal 6 ounces in weight of the flour. Liquids like the water are always measured by volume as are the salt, yeast, baking powder, etc. This was not an error in the recipe, but an error in understanding common baking instructional terms. Commercial bakeries always weigh the flour as not all flour is as dense or light as different types of flour with different moisture content. I hope that helps.

7/15/2017 5:36:26 PM

In the ingredients for the starter, 6 ounces of all purpose flour is not 1 1/2 cups. It is 3/4 cup, just like 6 ounces of water is 3/4 cup of water. And under ingredients for the dough, 7 1/2 ounces of all purpose flour is not quite one cup, not like you say "not quite 1 3/4 cup." Which one is it? Almost one cup, or almost 2 cups? I really wanted to like and use this recipe. I've already had to throw out my starter, because I used 1 1/2 cups flour instead of 3/4 cup.

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