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Sourdough Crumpets
By Kate Freebairn · pantrymama.com
Makes 5 crumpets
30 min
Tangy sourdough crumpets with a tender, hole-filled crumb, cooked low and slow in rings on a griddle.
| prepHeat frying pan to moderate heat | ||||
| 200 g sourdough starter (active or discard) | Whisk in starter & water to heavy cream consistency | Prick top if needed to form holes, flip when bubbles appear | Brown second side, remove & serve warm | |
| 100 g / 3.5 oz all-purpose flour | Combine flour, salt & baking powder | |||
| 3 g salt (just a pinch) | ||||
| 10 g / 1.5 tsp baking powder | ||||
| 200 ml / 3/4 cup water | ||||
| 20 g / 0.7 oz butter (for greasing the crumpet rings) | Butter crumpet rings, fill half full, cover & cook 10–20 min | |||
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