这个食谱的灵感来自于我在伦敦市政市场访问时看到的英国松饼。与我当地超市和餐馆熟悉的英寸厚的苍白包装标本不同，它们是一个好2到3英寸的好，带有美丽的金色棕色烤面包皮。

此食谱摘自只是很棒的面包。

我知道，成功烘烤这些超高的松饼将需要一些技巧，但是结果值得。They start on the griddle, in baking rings, to keep them in shape (if you don’t have rings, you can fashion some from cleaned tuna cans, removing the top and bottom lids and smoothing out any metal burrs before using them—a tip I learned years ago from the classic cookbook Laurel’s Kitchen). Because they are so thick, they won’t cook all the way through on the griddle, as do conventional English muffins, so they must be finished off in the oven. The trickiest thing about this recipe is keeping track of your muffins as they bake. First, they need to be browned on both sides—don’t skimp on the butter, which gives the crust such great flavor—and cooked enough so that they won’t collapse when handled. As soon as they are browned, they must be transferred to the preheated oven to bake through. Don’t become so involved with browning the next batch that you forget to remove the first batch from the oven as soon as they are done!

对于那些标志性的角落和缝隙，将叉子的尖齿插入松饼的中间，然后拉开，然后用黄油和果酱擦拭。