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Chuck the warm milk, warm water, yeast and honey into a jug. Give it a little mix and let it sit for 5–10 minutes, until nice and foamy.
In a bowl, whack in the flour and salt. Whisk together and make a well in the middle.
Pop in your foamy yeast mixture and whisk until you’ve got a smooth pancake-like batter.
Cover and leave somewhere warm for 40 minutes–1 hour, until puffed up and bubbly.
Mix the bicarb soda with 1 tbsp warm water, then chuck that into the batter. Give it a good whisk and leave it for another 10 minutes.
Heat a non-stick pan over medium-low heat with a little butter. Grease your egg/crumpet rings and whack them in the pan.
Fill each ring about ¾ full and cook for 6–7 minutes, until the tops are covered in bubbles and mostly set.
Carefully remove the rings, flip your crumpets and cook for another 30 seconds.
Remove and repeat with the rest of the batter.
You can eat them straight away, or let them cool completely and pop them in the freezer.
Toast them up warm with LOTS of butter and golden syrup :)