Helen, I have now looked at your first link. It says: 'The batter should not be too stiff or your crumpets will be “blind” - without holes – so it is best to test one before cooking the whole batch. ... As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again.'