We eat crumpets with tea sometimes in the afternoons or for breakfast with a steaming cup of coffee. You can easily double this recipe, it doesn't make that many, ten, maybe.
1 ts yeast
1 ts sugar
1 cup + 6 tbs milk
Heat the milk in a small saucepan till 'hand hot'.
Stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it.
Not quite ready
Now it's ready
When you're ready to cook, heat the pan to medium, butter the insides of the cooking rings, set them inside of the pan, and add a dab of butter inside the ring.
Add a tablespoon or two of the batter into each ring.
Let them cook for 4 or 5 minutes: you will see the first tiny bubbles will appear on the surface and then they will burst, leaving those traditional holes.
I use tongs to remove the rings and set aside to cool until I will start the next batch.
Flip over the crumpet, and cook on the other side until golden.