These Sourdough Crumpets are another great way to use up that discard you get each time you feed your sourdough starter. I can’t stand the idea of food waste and that’s why I didn’t embrace the sourdough trend for a long time! But now that I’ve realised there are many things that I can make from the discard, I don’t feel bad about it!
Start by mixing the ingredients for the crumpet batter together. Leave the batter settle for a few minutes. To cook the crumpets, I use some round cookie cutters or egg rings. I heat the rings on a pan and heat them through before adding batter (don’t skip the heating step or the crumpets will stick). I cook them for about 5 minutes until bubbles appear on top. When the bubbles burst, I flip the crumpet and finish cooking on the other side. Butter and jam are essential toppings for these crumpets.
To make the Sourdough Crumpets, you will need the following ingredients:
Place 8 ounces of sourdough discard, 1 teaspoon of caster sugar, ½ a teaspoon of salt, ¼ teaspoon of baking soda in a bowl. Stir to combine and leave to rest for 5 minutes.
Lightly grease a skillet with cooking spray and grease some 3-inch round cooking rings. Place the rings in the skillet over medium-high heat until hot.
Spoon approximately ¼ cup of batter into the center of each ring. Cook for 5 minutes until little bubbles appear on the surface.
When the bubbles burst and leave holes in the surface of the crumpets, carefully remove rings and flip crumpets over, cook on the other side for about 3 minutes. Reheat and grease again the pan and rings before repeating the cooking process with the next batch of batter.
Serve crumpets warm, topped with butter and jam.
This Sourdough Crumpets is another great way to use up sourdough discard! Simple to make and pretty too! Tag #CookMeRecipes if you post these sourdough crumpets on social media!
Have you made this recipe? Share your opinion. Your review will help others learn about the quality of this recipe!
Dairy-Free Recipes
