Crumpets With Chorizo-Maple Syrup Recipe

The biscuit's craggy cousin

When Stephanie Izard, the talented Chicago chef behind Girl & the Goat, opened her take on the diner, Little Goat, we knew we were in for something special. There, among the menu's kimchi-fortified Reubens and hash browns, were Izard's fluffy crumpets, a bready marriage between a biscuit and a pancake. The crumpets are smothered with a sweet-savory syrup, studded with bits of spicy chorizo, that weaves its way through the crumpet's many nooks. Make the crumpets as part of a big breakfast, or take a cue from the 24-hour diner and serve them as a late-night snack. Either way, eat them while they're hot.

Recipe adapted from Stephanie Izard, Little Goat, Chicago

Crumpets With Chorizo-Maple Syrup
5 from 1 ratings
Crumpets with Chorizo-Maple Syrup adapted from Stephanie Izard, Little Goat, Chicago
Prep Time
Cook Time
Total time: 30 minutes
  • Crumpets
  • 1 cup tepid water, divided
  • ¾ cup whole milk
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons granulated sugar
  • 1 tablespoon plus 1½ teaspoons active dry yeast 
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1 tablespoon kosher salt
  • ¼ teaspoon baking soda
  • 2 tablespoons unsalted butter, divided
  • Syrup
  • 1 tablespoon extra-virgin olive oil
  • ½ pound fresh chorizo, removed from the casing and crumbled
  • ⅔ teaspoon Dijon mustard
  • 2 cups maple syrup
  • ⅔ teaspoon soy sauce
  1. Make the crumpets: Heat ½ cup of the water and the milk in the microwave until it is warm to the touch (about 105°), then pour the mixture into a medium bowl. To the water-milk mixture add the olive oil, sugar and yeast and whisk to combine. Cover the bowl with plastic wrap and set the mixture aside for 5 minutes. In a separate medium bowl, whisk together the all-purpose flour, bread flour and salt. Add the flour mixture to the milk mixture and use a wooden spoon to stir until combined.
  2. In a small bowl, combine the remaining ½ cup water and the baking soda. Add the baking soda mixture to the batter and stir to combine. Cover the bowl with plastic wrap and place in a draft-free spot for 1 hour. The batter should rise slightly and begin to bubble.
  3. Meanwhile, make the syrup: In a medium skillet set over medium-high heat, add the olive oil and the chorizo and cook, stirring occasionally, until the chorizo is browned and cooked through, about 10 minutes. Carefully drain off and discard half of the fat. Stir the Dijon mustard into the chorizo in the skillet. Add the maple syrup and stir to combine. Heat until the syrup is warmed through, about 5 minutes. Stir in the soy sauce and keep the chorizo-maple syrup warm while you finish the crumpets.
  4. To a large skillet, add 1 tablespoon of the butter and melt over medium heat. Working in 2 to 3 batches, spoon ¼-cup scoops of the crumpet batter into the skillet, making sure the scoops are about 1 inch apart, and cook the crumpets on one side until golden-brown, about 3 minutes. Flip the crumpets over and cook until the second side is golden-brown and the crumpets are cooked through, about 3 minutes more. Repeat with the remaining butter and crumpet batter. Serve the crumpets warm with the chorizo-maple syrup.
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