Ann Hagen, A Handbook of Anglo-Saxon Food Processing and Consumption, 1992, p.20 In early times, they were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast.
Ann Hagen, A Handbook of Anglo-Saxon Food Processing and Consumption, 1992, p.20 An early reference to them comes from English Bible translator John Wycliffe in 1382 when he mentions the'crompid cake'. The early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast.