Sourdough Crumpets

Recipe by Erin R.
READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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