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Crumpets with homemade honey butter

The chefs at Tricycle Café and Bar adapted this recipe from one by Hugh Fearnley-Whittingstall. At the café they use local honey and local cream. For crumpet rings, you can use biscuit cutters (you'll need them to be 2.5-3cm deep), but don't resort to egg rings - they're too shallow. From: gourmettraveller.com.au
SERVES 6-8, about 16 crumpets.

450 gm (3 cups) plain flour
350 ml milk, warmed
5 gm (1¾ tsp) dried yeast
For brushing: vegetable oil
1 tsp baking powder
Honey butter
500 ml (2 cups) organic Jersey cream
50 gm leatherwood honey

Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter. Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).

Meanwhile, for honey butter, process cream in a food processor until fat separates (2-3 minutes). Strain and squeeze out excess buttermilk (reserve for another use). Pulse butter and honey in a food processor to just combine. Place in a sterlised container and refrigerate until required. Makes about 400gm. Butter will keep refrigerated in an airtight container for 4 days.

Heat a large frying pan over medium-high heat and brush with oil. Lightly grease 7cm crumpet rings (see note) with oil. Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet (batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water). Cook crumpets, in batches, until bubbles form on surface (5 minutes), then flip and cook until just set and golden (1-2 minutes). Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey butter.