In a bowl combune warm milk, sugar and yeast.
Let sit until yeast starts to activate (about 10 minutes).
You will see bubbles start to form out of the milk mixture.
Whisk in the dry ingredients into the milk mixture.
Continue to whisk whilsts slowly pouring water.
Stop whisking once mixture has reached a thick creamy consistency.
Cover dough with plastic wrap and let proof for 30 minutes.
Heat a heavy-bottomed frying pan on the stove until hot but not smoking.
Grease the bottom of the frying pan and a pastry ring approximately 3 x 1 ½ inches.
Place one ring in the heated pan and pour in enough batter to fill just below the top of the ring.
Cook until there are many tiny holes on the surface and the crumpet is setting.
Flip the crumpet over (in the ring) and cook for 1 to 2 minutes.
Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
Serve with butter and jam and enjoy.
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