I love a good crumpet, but ever since we started using sourdough I’ve been wondering whether a sourdough crumpet would work well. I finally got the chance to experiment today, and I have to say that I love the result. I’ll be making these sourdough crumpets all the time now, because they’re so tasty, they’re a great way to use up sourdough starter, and you can freeze them to use later. You’ll need some crumpet rings or cooking rings for this recipe.
- 150g of sourdough starter. We used our “Sourdough Sid” starter, which is our white bread starter.
- 4tsp of sugar
- 250g of strong white flour
- 280ml of slightly warm milk
- 2tsp of baking powder
- 4tbsp of warm water
- 1/2 tsp of salt
- butter to grease the pan
- Mix the sourdough starter with the strong flour, sugar, and warm milk to make a smooth batter.
- Leave the batter overnight at room temperature. The following morning it should be bubbly and fluffy.
- Mix the the baking powder with the warm water, and add it to the batter
- Mix the 1/2 tsp of salt into the batter
- Set a frying pan on a low heat, and add enough butter to oil the bottom (treat it as though you’re making pancakes).
- Add crumpet rings or egg rings to the pan and let them heat up for a couple of minutes.
- Spoon enough batter into the crumpet rings to half fill them.
- Let the crumpets cook gently for about 15 minutes, or until the top of the crumpet has set solid. You don’t need to move the crumpets around in the pan, just let them sit and heat through.
- Remove the crumpet rings, and take out the crumpets onto a plate or cooling rack.
- Repeat until you’ve used up all the batter
Let the crumpets go cold, then toast and butter them. The butter melts into the holes in the crumpet, and makes a delicious breakfast mess.