Dissolve the yeast in ½ cup warm milk (if dry yeast is used, dissolve it in ¼ cup warm water. Decrease milk by ¼ cup.) Sift the flour and salt into a warmed bowl and let stand in a warm place for 15 to 20 minutes.
Make a well in the center of the flour. Combine the yeast and milk with 1 ½ cups warm milk and pour into the well.
Stir it into the flour, mixing slowly and thoroughly. The batter should be thick like pancake batter. If the flour absorbs the milk too much, add more warm milk. Cover the batter with a clean towel and stand in a warm place to rise for about 45-60 minutes. Do not stir too much.
Grease a griddle and place the crumpet rings no it. Heat well. Fill each ring with batter to a depth of about ½ inch. Cook until the crumpets are nicely browned on the bottom, and then turn them to finish cooking on the other side. The second side will be porous in texture and not as brown. To eat, toast the crumpets and butter lavishly on the porous side. Makes about 4 dozen.