Skillet English Muffins
If you had to pick my most favorite meal of the day, it would be breakfast. Well, let’s just call it brunch. I love frittatas, pancakes, omelets, bagels with smoked salmon… it all is delicious. I had never made my own English muffins until this week.
My youngest child just turned 14. He’s a bit of a picky eater to begin with. This year, however I wanted to set us up for success, which means getting out of the house on time without either of us getting frustrated or losing our minds. I’ve been YouTubing meal prep breakfast videos and came up with the idea of breakfast sandwiches. I could either make them the day of, or earlier and keep them in the freezer. Also, if we’re running late, my son can eat them in the car.
Which brings me to the English Muffin. Historically, I have loved English muffins, I mean with phrases like “nooks and crannies” who wouldn’t. Now that I’m adult I worry about how long baked goods have already been on the shelf. And, what kind of preservatives need to be included in the bread for them to be sitting on the shelf for an extended period of time.
In short, I got grossed out.
I’ll admit to you that me being grossed out has led to many scratch recipes, so why should this be any different.
I searched and found a few different English muffin recipes using einkorn flour (my flour of choice), but after some tweaking I found that this one was pretty solid. This recipe is pretty easy but it is easiest if you have have a hand in the kitchen. Ideally your helper will man the griddle. My oldest son manned the griddle while I formed the English muffins and we were done in a flash.
Skillet English Muffins
Course: Breakfast, Brunch12
muffins15
minutes40
minutesIngredients
1.5 Cups Water
2 tsp yeast
1 Tbsp honey
2 Tbsp softened butter
2 tsp salt
2 eggs
4 1/4 cup einkorn flour (or your favorite flour)
Directions
- In a large bowl dissolve yeast into water.
- Once the yeast is slightly frothy, add butter, salt, egg and flour. It's easiest to use a hand mixer. The dough will be really sticky.
- Cover and let sit for an hour to an hour and a half.
- Gently pull the dough away from the sides of the bow.
- Heat a large skillet or a griddle. Make sure it has been seasoned well. Put about a tbsp of oil on the surface and move it around with a paper towl before putting down the first english muffin
- This dough will be super stickey, so wet your hands with some water and take about 80g of dough from the bowl (it should be larger than a ping pong ball). Take the ball and flatten it in your hanng, moving it around has you flatter and shape it. The dough should be about a 1/4 inch thinck. Place on the griddle.
- Continue wetting your hands, shaping and placing on the griddle or pan as you wait for the first ones to be done (this will take 3 to 5 minutes). And remember, make sure your pan / griddle isn't set on high or your muffins will burn.
- Once one is golden brown, flip. Once both sides are done, remove from the pan.
- Let cool, if it's possible to be patient, cut in half horizontally, and smother with butter, jam or whatever else sounds good.
- If you made too many, wrap in parchment paper and place in a gallon sided ziplock bag.
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