• In a large bowl, whisk together 1 1/8 cups all-purpose flour, 3/4 cups whole wheat flour, 2 Tbsp cornstarch, 2 teaspoons instant or quick-rise yeast, 3/4 teaspoons baking powder, and 1/2 teaspoon table salt. Stir in 1 1/4 cups of the warm water.
• Cover the bowl (use a lid, a damp towel, or a plate) and let rise for 40 minutes. Whisk in the remaining 1/4 cup of warm water.
• Heat a medium to large non-stick or well-seasoned cast iron skillet over medium-high heat. Brush 1/2 teaspoon canola or other neutral-flavored oil over the skillet, and carefully wipe off any excess with a dry paper towel.
• Place the egg rings into the skillet (if using) and scoop 1/4 cup of batter into each ring. If you're not using rings, place 1/4 cup dollops of batter directly into the skillet at 2-3 inches apart from each other. Cook for 30-45 seconds on medium-high, then reduce the heat to medium-low and cook for an additional 3-4 minutes until the bottoms are browned, but the batter on the tops of the crumpets is not yet set. Remove the skillet from the heat.
• Use an offset spatula or butter knife to dab the excess, un-cooked batter from the top of the crumpets (I found that it worked best to dab the spatula into the batter, then "twirl" the spatula as if you were twirling spaghetti around it. Don't use a scraping or smearing motion, as this will close the holes of the batter, when we want to open them). Spread the excess batter back into the bowl, to be used for the remaining crumpets.
  
• Flip the crumpets, bubble-side down and return the skillet to medium-high heat. Cook for 1-2 minutes until very lightly browned. Eat immediately, or place in a 200°F oven to keep warm, or place on a wire rack to cool.
• Repeat steps 4-6 until all of the remaining batter has been used up, re-oiling the pan as needed if you notice that the crumpets are not releasing easily.

To Store

• Cool crumpets to room temperature before storing in an airtight container or zipper bag. Keep crumpets in the fridge if you're going to use them in the next couple of days, or in the freezer if you want to keep them for longer.

To Serve

• If you're not serving the crumpets immediately (from the skillet, or from a warm oven), lightly toast the crumpets (I recommend thawing first - it only takes 30 seconds in the microwave) before serving. Serve with butter, jam, or anything else you would prefer (it could be peanut butter, honey, Nutella, or whatever you like).