Description
These sourdough crumpets are light, tangy, and delightfully chewy. A quick, no-rise recipe that makes perfect use of sourdough discard for a café-worthy breakfast.
Ingredients
1 cup sourdough discard (100% hydration)
½ tsp salt
½ tsp sugar
¼ tsp baking soda
¼ cup warm water
Butter or oil for greasing rings/pan
Instructions
1. In a mixing bowl, combine sourdough discard, salt, sugar, and water. Mix well.
2. Add baking soda and stir batter should begin to bubble.
3. Grease a non-stick skillet and metal rings, place over medium-low heat.
4. Spoon batter into rings until halfway full.
5. Cook for 5–7 minutes, until tops are set and bubbly.
6. Remove rings, flip crumpets, and cook 1–2 minutes on the other side.
7. Serve warm with butter, jam, or toppings of choice.
Notes
Batter thickness is key adjust with a teaspoon of water if too thick.
Store leftovers in an airtight container or freeze with parchment between layers.
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