--- 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." url: "https://briansunter.com/recipes/sourdough-crumpet" --- # 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. Note If your discard starter is particularly sour, increase the baking soda to 1/2 teaspoon. ### 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. Note Don't have English muffin rings? Make pikelets instead, griddle free-form for flatter, "toaster pancake" style crumpets. Note For a savory twist, add a half cup each of grated zucchini, cheese, apple, chives, or onion and serve with lunch or dinner. 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 rating: 4.5 --- == 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. ```