Sourdough Crumpets
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10
Makes 6 crumpets
- 250g/8.8ozs. sourdough discard or starter
- 65ml/2.2flozs. water
- 1 teaspoon sugar
- 1/2 teaspoon bicarb of soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Oil for frying and non stick oil spray for
- Butter to serve
Step 1 - Mix the sourdough discard or starter with the water, sugar, bicarb, baking powder and salt. It should be a pourable consistency like thickened cream.
Step 2 - Take a non stick frying pan and add oil. Place the rings on the heat on medium heat and allow the metal rings to become hot (no need to preheat the rings if they are silicon). Brush the inside of the rings with oil (not necessary if they are non stick crumpet rings).
Step 3 - Pour the batter in just above 3/4 of the way up the sides around 1cm/half an inch thick. The bubbles should form quickly and they are ready when the bubbles have popped.
Step 4 - Flip over and toast the top of the crumpet (hole side down).