Sourdough Crumpets
- Reviews 1
Ready In: 15 mins
Serves: 12
Yields: 12 crumpets
Ingredients
- 1 cup sourdough starter, unproofed
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
Directions
- Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
- Mix in sugar and salt.
- Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
- When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
- Cook until edges appear dry and bubbles have formed.
- Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
- Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
- Enjoy hot with butter and/or jam. Leftovers are good toasted.
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