Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool.
In a large bowl, combine the flour, yeast, sugar and ½ teaspoon fine salt, and gradually mix in the cooled milk to make a smooth, loose batter.
Cover and leave to rise in a warm place for 1 hour-1 hour 30 minutes or until doubled in size and very bubbly.
When the batter has risen, heat the grill to high.
Lightly grease the insides non-stick frying pan over a low-medium heat, add 1 tablespoon of oil spoon the batter in then allow it to spread out a bit.
Use the back of a spoon to flatten and smooth if needed.
Let the crumpets cook slowly for about 10 minutes or until the mixture has set and the bubbles on top have all popped.
Repeat with the remaining mix, then serve with butter and plenty of jam.