Sourdough Crumpets
Sourdough Crumpets are a delightful breakfast or teatime treat characterized by their signature holes and spongy texture, perfect for soaking up butter, jam, or honey.
Ingredients
Main Ingredients
- 2 cups 100 percent hydration sourdough starter discard Adds unique tangy flavor and texture.
- 2 teaspoons granulated sugar Gives the crumpets a hint of sweetness.
- 1/2 teaspoon fine salt Enhances all the flavors.
- 3/4 teaspoon baking soda Helps the crumpets rise.
- 1-2 teaspoons water To adjust batter consistency as needed.
- 1 tablespoon neutral oil To grease the cooking surface.
- Butter, jam, honey, or savory toppings Optional toppings for serving.
Instructions
Preparation
- Set a skillet or griddle over medium-low heat and lightly oil the surface and inside of 4 crumpet rings.
- In a medium bowl, combine the sourdough discard, sugar, and salt. If the mixture is too thick, add water gradually until the consistency is silky and pourable.
- Just before cooking, stir in the baking soda.
Cooking
- Place the greased rings on the hot griddle and fill each ring about halfway with the prepared batter.
- Cook for 5-7 minutes until the tops are mostly set with small holes throughout the surface.
- Carefully remove the rings and flip the crumpets to cook for 2-3 more minutes.
- Serve warm with butter, jam, honey, or your choice of savory toppings.
Notes
Allow your sourdough starter to sit at room temperature for a couple of hours before using it; this enhances its flavor and bubbly texture. You can keep leftover crumpets in an airtight container in the fridge for up to 5 days or freeze them for longer storage.