Sourdough Crumpets
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A Note from Feedfeed
Sourdough crumpets are the perfect breakfast treat that uses sourdough discard or unfed starter, showcasing the resourcefulness of traditional baking practices. Dating back to the 17th century, crumpets are a British tea-time favorite, known for their spongy texture and characteristic holes perfect for soaking up butter and jam.
- Recipe Card
Recipe Card
ingredients
- 1 1/2 cups sourdough discard or unfed starter
- 1/4 cup plus 2 tablespoons water
- 1 1/2 teaspoons maple syrup
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Butter, for cooking and serving
- Jam, for serving
Method
Step 1
In a large bowl, whisk together the sourdough discard or starter, water, maple syrup, baking soda, baking powder, and salt until well combined and slightly foamy.
Step 2
The consistency should be very pourable, like thickened cream. Transfer the batter to a large measuring cup for easy pouring.
Step 3
Heat a large skillet over medium heat and grease with butter. Place crumpet rings on the pan and allow them to become hot. If you don’t have crumpet rings, use a 1/4 measuring cup to pour the batter onto the pan.
Step 4
Pour the batter into the rings or onto the pan, filling a little over halfway up. Cook over medium heat until bubbles have formed and popped, about 3-4 minutes.
Step 5
Carefully flip the crumpets over and cook on the other side for another 1-2 minutes, or until lightly golden.
Step 6
Gently remove the ring molds from the crumpets and serve warm with butter and jam.