Sourdough Crumpets

This is recipe is adapted from the more traditional crumpet recipe using yeast, however if you have sourdough starter, especially white flour starter then this is recipe to use. This makes the same quantity as the traditional recipe which actually makes a lot of crumpets! This recipe is easy to scale and you may very well want to halve all the quantities here. Equipment Heavy base frying pan/skillet Crumpet rings (at least 4) If you don’t have crumpet rings, you could instead make pikelets and cook them in a small frying pan or even better a blini pan.
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Servings 0

Ingredients
  

  • Leaven
  • 100 g White flour sourdough starter
  • 50 g Strong White Flour
  • 50 ml Water lukewarm
  • Bowl
  • 300 ml Warm milk dairy or non-dairy
  • 125 g Strong White Flour
  • 175 g Plain flour
  • 1 tsp Caster sugar
  • Jug
  • 150 ml Lukewarm water
  • ½ tsp Bicarbonate of soda
  • 1 tsp Salt
  • Butter or lard for greasing the rings
  • Sunflower oil for cooking

Instructions
 

  • Leaven
  • Weigh the leaven into a bowl, add the water and flour and mix well with a dough whisk or fork.
  • Leave for 4 hours
  • The batter
  • Add both the flours and the caster sugar to the leaven.
  • Add the milk and mix well with a dough whisk
  • Cover and leave overnight. The mixture should rise and then fall back a little.
  • In the morning
  • Mix the lukewarm wayer, bicarbonate of soda and salt in a jug
  • Stir in the contents of the jug thoroughly into the bowl with the dough whisk
  • Leave to stand for 20 minutes. You should see bubbles start to form in the combined mixture.
  • Heat a skillet or heavy frying pan, lightly oiled with sunflower oil, to medium heat
  • Grease the crumpet rings
  • Place the crumpet rings in the pan and spoon in the batter to about 1cm thick (for most rings this would be half way or just slightly less)
  • The crumpets should heat through gently. The batter will rise. Cook until bubbles form all over the surface. As it sets, do move the crumpet ring just a little to ensure it is not sticking.
  • When the surface is completely set, turn the crumpets over. Remove from the pan after one minute
  • Gently remove the crumpets from the rings and serve immediately with butter
Tried this recipe?Let us know how it was!

Quick Sourdough Discard Crumpets

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Servings 0

Equipment

  • Electric whisk, stand mixer or dough whisk
  • Heavy base frying pan/skillet
  • Crumpet rings

Ingredients
  

  • 225 g Sourdough starter discard
  • 1 tsp Sugar
  • ½ tsp Salt
  • ½ tsp Bicarbonate of soda
  • ½ tsp Baking powder
  • Sunflower oil
  • Butter or lard for greasing rings

Instructions
 

  • This will make 3 crumpets
  • Weigh the sourdough starter into the mixing bowl and add all the dry ingredients. Whisk until thoroughly combined.
  • Leave to stand for 20 minutes. You should see bubbles start to form in the mixture.
  • Heat a skillet or heavy frying pan, lightly oiled with sunflower oil, to medium heat
  • Grease the crumpet rings
  • Place the crumpet rings in the pan and spoon in the batter to about 1cm thick
  • The crumpets should heat through gently until bubbles form all over the surface. When the surface is completely set, turn the crumpets over, gently pushing the crumpets to the opposite end of crumpet ring so that the surface would be just reaching the pan.
  • Remove after one minute and carefully remove the crumpets out of the rings.
  • Serve immediately with butter
Tried this recipe?Let us know how it was!
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