Sourdough Crumpet

Name: Sourdough Crumpet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving(s)
Ingredients: ¼ cup (55 g) leftover homemade sourdough starter; ¼ tsp sugar; 1/8 tsp baking soda; 1 pinch salt; Softened butter, for cooking

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Preparation 5 min
Cooking 10 min
Servings 1

What to make with excess sourdough starter? This sourdough take on the classic English crumpet!

Vegetarian
Nut-free
Lactose-free
Egg-free

Ingredients

- ¼ cup (55 g) leftover homemade sourdough starter
- ¼ tsp sugar
- 1/8 tsp baking soda
- 1 pinch salt
- Softened butter, for cooking

Preparation

- In a bowl, whisk together the starter, sugar, baking soda and salt. Let sit for 10 minutes.
- Meanwhile, heat a non-stick skillet over medium-low heat. Butter the inside of a 3 ½-inch (9 cm) ring mould (see note). Butter the skillet. Place the ring mould in the skillet. Pour the crumpet mixture into the mould.
- Cook for 5 minutes or until bubbles appear at the centre and the sides are starting to cook through.
- Pass a thin blade between the mould and the crumpet to loosen. Using kitchen tongs, remove the ring mould. Using a spatula, flip the crumpet over. Cook for 2 minutes or until the crumpet is nicely golden. Delicious with a pat of butter and jam or maple syrup.

Note from Ricardo

If you do not have a ring mould, you can cook the crumpet in a mini egg skillet.

Personal Note

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