Prepare the yeast:

• Mix the yeast with a couple of tablespoons of the warmed milk

Mix the Dry Ingredients:

• In a large bowl, combine the wholemeal flour, protein powder, baking powder, sugar, and salt. Whisk well to evenly distribute the ingredients.

Add the Wet Ingredients: 

• Slowly pour in the remaining warm milk, melted butter (or oil) and the yeast mixture. Whisk or stir for at least 2 minutes, until you have a smooth, thick batter. It should be similar in consistency to a thick pancake batter. Cover the bowl with plastic wrap or a clean towel and let it sit in a warm place for 30-45 minutes, or until bubbles form on the surface.

Preheat and Prepare: 

• Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease the skillet and generously grease the crumpet rings with butter or oil.

Cook the Crumpets: 

• Place the greased crumpet rings on the skillet. Pour about 1/4 cup of batter into each ring—an ice cream scoop with a scraper works well. Don’t overfill; depending on the size, fill each ring about ¾ of the way. Cook for about 6-8 minutes, or until the surface is full of bubbles and the top looks set. The bottom should be golden brown.

Finish Cooking:

• Carefully remove the crumpet rings and flip the crumpets to cook for an additional 1-2 minutes on the other side, just until lightly golden. Remove from the skillet and repeat with the remaining batter.

Serve and Enjoy:

• Serve the crumpets warm or toasted with your favourite toppings, like butter, honey, nut butter, or a dollop of Greek yogurt and fresh fruit.