Weigh the flours into a bowl and stir in the yeast.
Dissolve the sugar in warm milk and beat into the flour for 4 minutes until smooth.
Cover the bowl and leave to rise for 20 to 60 minutes.
Mix bicarbonate of soda and salt with warm water and beat into the batter until it reaches double cream consistency.
Cover and rest the batter for another 20 minutes.
Grease a griddle and four crumpet rings then place them over a medium heat.
Pour two spoons of batter into each ring and cook for 5 minutes until bubbles appear and the surface sets.
Turn the crumpets in their rings and cook for an additional 3 minutes.