1. In a small bowl, mix the warm water with sugar and yeast. Let sit for 5 -10 minutes until frothy.
2. In a large bowl, combine the flour, baking powder, and salt.
3. Add the yeast mixture, oil or melted butter, and cider vinegar to the dry ingredients. Stir to form a smooth batter. If it’s too thick, add a splash more water to reach a pancake batter consistency.
4. Cover the bowl with a clean tea towel and leave the batter to rest in a warm place for 30 - 45 minutes. It should rise slightly.
5. Preheat a non-stick frying pan or griddle over medium heat and lightly grease. Grease crumpet rings if using and place them in the pan.
6. Spoon the batter into the rings (about ⅓ to ½ full). Cook for 5 - 7 minutes, or until the tops are set and covered in bubbles.
7. Carefully remove the rings and flip the crumpets. Cook for another 2 - 3 minutes until lightly golden on both sides.
8. Serve warm with butter, jam, or honey.
