1 teaspoon granulated sugar
2-1/2 cups warm water
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
Dissolve sugar in 1/2 cup of the warm water.
Mix in the yeast and leave alone about 10 minutes.
In a large bowl, sift flour, salt, and baking powder.
Beat in yeast mixture and enough warm water to make a creamy dough. (Dough should not be runny like a cake batter.)
Leave dough to stand for 1-1/2 to 2 hours in a warm place.
Grease a skillet or hot plate.
Pour batter into ringlets, 2-3 inches in diameter.
Cook for 8-10 minutes. Do not turn.
When ready to serve, toast both sides of crumpets, flat side first.
Butter thickly and eat hot.