Sourdough Crumpets

Hello Dear Reader,

I have been baking Sourdough bread quite a lot lately, and as such, have an abundance of Sourdough starter, this is not a bad thing, as there are a number of recipes I make to use up the starter.
(no waste-yeah baby)

This is a take on crumpets but without eggs, to give them the rise. They have the familiar "sour" taste that you would expect, but are light and bouncy, fresh from the pan. To warm them through, just pop them in the toaster. They are just lovely with butter and honey or work equally well, topped with vegemite, avocado and a poached egg, YUM

In a bowl,  add 2 cups of sourdough starter plus 1 teaspoon each of salt and baking powder. The baking powder will give it rise, but don't let it sit too long, work swiftly once the batter is made
Give it a good whisk and you're set to go
Melt some butter and oil in a good, heavy based frypan
Also butter up some egg rings. Pour batter into rings until it reaches almost up to the top edge of the egg ring. Allow space for some further rise
Once there are a few bubbles that have popped
 Remove egg ring and flip over to brown the other side
Continue on with other crumpets
Until all batter is used 
So delicious, hot from the pan,  on a winters afternoon, with lashing of butter and honey
They are easy to re heat, just pop them in the toaster

So, tell me, what do you look for, on a cold, wintery afternoon, to keep you going until dinner?

1 comment

  1. I can't wait to give these crumpets a go, Fiona. The crumpets in the supermarket have preservatives so I never like buying them. Thanks for such a clear guide on how to make them. Meg:)


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