Combine boiling water and cold water in a small bowl. Whisk in yeast and leave to sit for 10 minutes, until frothy.
Sift flour, cornflour, sugar and salt into a large bowl. Make a well in the centre. Whisk in milk, then yeast mixture, until smooth. Cover and leave in a warm place for 2 hours, until mixture has risen slightly and has a few bubbles on top.
Heat a large non-stick frying pan on medium. Brush two crumpet rings and the frying pan with a little melted butter. Place trumpet rings in pan.
Spoon 2 ½ tablespoons mixture into rings and cook for approximately 5 minutes, until bubbles appear and the surface is almost dry. Flip over and cook for a further minute, until crumpets are cooked through. Repeat, brushing crumpet rings and pan with more butter, until mixture is used up.
If you don't have crumpet rings, you can use egg rings or cookie cutters instead.
To prevent the bases of the crumpets burning, make sure you don't have the pan on too high a heat.
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