Fluffy Sourdough Crumpets (Print Version)
# Ingredients:
→ Batter
01 -
100g plain flour
02 -
200g sourdough starter (active or leftover)
03 -
10g baking powder (1 1/2 teaspoons)
04 -
200g water
05 -
A small pinch of salt (around 3g)
→ For Cooking
06 -
20g butter to coat crumpet rings
# Instructions:
01 -
In a small bowl or jug, stir together the plain flour, baking powder, and salt gently.
02 -
Pour in the sourdough starter and water to the dry mix. Blend until it’s the texture of heavy cream. Add a splash more water if it seems too thick.
03 -
Set a frying pan on medium-low heat. Brush the insides of the crumpet rings with butter, then place them in the pan.
04 -
Spoon the batter into the rings, filling them halfway. Cover the pan snugly with a lid. Let it cook slowly, around 10–20 minutes, until bubbles appear and pop on top. Use a toothpick gently if needed to make more holes.
05 -
When the surface is set and full of holes, carefully flip and briefly brown the other side. Don’t flip until the crumpets are fully cooked to keep the holes intact. Eat warm with jam and butter!
# Notes:
01 -
This works with either a bubbly sourdough starter or leftovers, since the baking powder helps with rising.
02 -
To get even more holes, poke gently with a toothpick while they cook.