Who knew that making homemade English muffins was as simple as making a pancake batter? I sure didn’t. They are fluffier than any store bought muffin and healthier for sure. I made mine with 1/2 wheat and 1/2 white flour but next time I’ll try 100% wheat and see how they turn out.
The worst part is flipping them over because the dang rings flip off.
Oh and the cornmeal crumbles get all over. They cook in the same amount of time as muffins in the oven—24 minutes total on super low heat of your grill.
You make the batter the night before and just let it sit in the refrigerator overnight. I loved them. My kids loved them. And they made awesome egg/sausage sandwiches the next day.
Recipe is from my favorite bread book Artisan Breads Every Day by Peter Reinhart. Good grief I love that book. All the doughs are made, needed just a touch, then refrigerated overnight or up to several days. Oh yea, fresh bread any time.