Help! Soggy Crumpets

I am trying to make crumpets, but no matter how I try, they end up soggy in
the middle.
I am using a griddle over a gas hob and crumpet rings. I have tried cooking
them on various heats and times but can't get it right. The batter is a
thick pouring consistency.
Any guidance gratefully received.

>
Make a batch that you're prepared to waste and make your first crumpet in the
way that has achieved your best result so far. thin the batter by 2% more
hydration and repeat. Keep doing this until, after 3 - 4 minutes cooking, the
bubbles in the batter actually break surface on top of the crumpet as the botom
browns. Flip the crumpet over and brown the top (what was the top) for 3-4
minutes but check often, the thin edges of the burst bubbles burn easily.

Worked for me.

John

On Tue, 8 Jul 2003 20:55:13 +0100, "Penster"
<[Only registered users can see links. ]> wrote:

Penster: I have had the same problem and have tried many solutions,
including varying the hydration. The only method I have been able to
make work is to have a hot oven available, about 350 deg F, and place
them in the oven as soon as both sides have been browned as much as
possible. Use a cast iron fry pan or heavy pancake gridle to brown
the crumpets as slowly as possible. Then put them in the oven
immediately. If you wait too long, they won't bake through. =20

An alternative that I have not tried but should work is to use a cover
on the cast iron fry pan. This will in effect convert the pan into an
oven but you may have to fiddle with burner settings to control the
temperature

Werner