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Brian Sunter

Sourdough Crumpets

Easy-to-make, buttery crumpets with sourdough tang. The slimmer cousin of English muffins, full of small holes that let butter seep through.

8 minutes cook 3 minutes prep 15 minutes total 5 servings
breakfast sourdough crumpets quick
Scale
Units

Ingredients

  • 227 gram sourdough starter discard
  • 1 tsp granulated sugar
  • 0.38 tsp table salt
  • 0.38 tsp baking soda
  • 1 tbsp cooking oil
  • 1 tbsp butter
  • — butter
  • — jam

Equipment

  • griddle
  • english muffin rings

Instructions

Batter

1

Place the 227 gram sourdough starter discard in a medium-sized bowl. Stir in the 1 tsp granulated sugar and 0.38 tsp table salt , then the 0.38 tsp baking soda . The batter should rise up and bubble a bit, becoming almost billowy.

Cook

2

Heat your griddle over medium-low heat, about 300F. Lightly grease the surface with 1 tbsp cooking oil if your pan is not non-stick, then melt a pat of 1 tbsp butter atop the oil.

3

Lightly grease four english muffin rings and place on the griddle. Divide the batter evenly among the rings, a generous 1/4 cup each.

4

Cook for 5 minutes , until the tops are set and full of small holes. Carefully flip the crumpets over, remove the rings, and continue to cook for 3 minutes , until golden on the bottom.

Serve

5

Enjoy warm, split and spread with butter and jam . Or toast to brown and crisp them before serving.

6

Store any leftovers at room temperature for several days. Freeze, well wrapped, for longer storage.

View Cooklang Source
recipe.cook 
---
title: Sourdough Crumpets
description: "Easy-to-make, buttery crumpets with sourdough tang. The slimmer cousin of English muffins, full of small holes that let butter seep through."
servings: 5
total time: 15 minutes
prep time: 3 minutes
cook time: 8 minutes
tags: [sourdough, breakfast, crumpets, quick]
cuisine: British
difficulty: easy
---

== Batter ==

Place the @sourdough starter discard{227%gram} in a medium-sized bowl. Stir in the @granulated sugar{1%tsp} and @table salt{3/8%tsp}, then the @baking soda{3/8%tsp}. The batter should rise up and bubble a bit, becoming almost billowy.

> If your discard starter is particularly sour, increase the baking soda to 1/2 teaspoon.

== Cook ==

Heat your #griddle over medium-low heat, about 300F. Lightly grease the surface with @cooking oil{1%tbsp} if your pan is not non-stick, then melt a pat of @butter{1%tbsp} atop the oil.

Lightly grease four #english muffin rings{} and place on the griddle. Divide the batter evenly among the rings, a generous 1/4 cup each.

Cook for ~{5%minutes}, until the tops are set and full of small holes. Carefully flip the crumpets over, remove the rings, and continue to cook for ~{3%minutes}, until golden on the bottom.

== Serve ==

Enjoy warm, split and spread with @butter{} and @jam{}. Or toast to brown and crisp them before serving.

Store any leftovers at room temperature for several days. Freeze, well wrapped, for longer storage.

> Don't have English muffin rings? Make pikelets instead — griddle free-form for flatter, "toaster pancake" style crumpets.

> For a savory twist, add a half cup each of grated zucchini, cheese, apple, chives, or onion and serve with lunch or dinner.