In a mixing bowl, combine Bread Flour, Baking Powder, Bi-Carb Soda, Dry Yeast and Salt. Add Warm Water (OR Warm Water & Warm Milk), and whisk well.
Cover with a plate or plastic wrap, and set aside in a warm place for 45 to 60 minutes or until bubbly on surface.
Heat a large frying pan, heavy-based preferred, over a medium heat. Oil the pan very lightly. If you use Crumpet Rings (OR Egg Rings), oil inside the rings and place them on the pan.
When the pan and rings are hot, pour 1/4 cupful of batter, which is supposed to be very gooey, into each ring, OR form 10cm round pancakes. Cook until bubbles appear, then lower the heat and cook until almost cooked though and the surface looks dry. Carefully remove the rings using tongs.
Turn over the pancakes and cook for 20 seconds. Transfer to a plate.
Raise the heat to medium. When the pan and rings are hot, repeat with remaining batter.
Compare the ring-shaped Crumpets and free-formed Crumpets below.
