Sourdough crumpets

These sourdough crumpets are the perfect balance of airy and tangy, offering a delightful twist on the classic British treat. Made with a tangy sourdough starter, they boast a light, spongy texture and a mild, slightly sour flavor that complements their golden, crisp edges. The distinctive holes that form during cooking are perfect for soaking up butter, jam, or honey, making each bite a delicious, comforting experience. Easy to make, these crumpets are an excellent way to use up leftover sourdough starter while adding a touch of gourmet to your breakfast or brunch spread. Whether enjoyed with a slather of butter or your favorite spread, sourdough crumpets are a nostalgic yet elevated treat for any occasion.

200g sourdough starter (fed within
12 hours for best result)

80g plain flour

90g water

1 tsp baking powder

½ tsp salt

Beat all together with a whisk, until the lumps are removed.

Set a large frypan on LOW .

You can free form these, or use egg rings.

If you use egg rings, you can balance two on top of each other for professional looking Crumpets (just grease them well).

Don't be impatient... cooking these low and slow will give you the best result.

Add a knob of butter to the pan and let it melt, then add your rings if you are using them. Otherwise, just dollop even amounts around. The baking powder will make the crumpets almost double in size, so don't crowd your pan.

When the top of the batter has lots of little bubbles, its time to flip them. Add a bit more butter to golden up the tops!!

The bottoms should be a beautiful golden colour. Serve straight away with more butter (of course) and honey or jam!!