"Giusi" > wrote in message
...
>
> "heyjoe" > ha scritto nel messaggio
> http://www.epicurious.com/recipes/me...UMPETS-1224188
>>
>> I can see where yeast does something in this recipe, as time is allowed
>> for> the yeast to grow/develop/gas out.
>
>> Then I'll try Felice's recipe with and without yeast. Then, maybe I'll
>> see> the light.
>
> I think the yeast is there only for the characteristic yeasty smell and
> taste of a crumpet. Most batters do allow time for a rise, but this one
> says no rise.

I think you're on to something, as is Terwilliger in another post. You're
absolutely right about the "yeasty smell and taste". This recipe provide
both, but without the wait!

Felice