SOURDOUGH DISCARD CRUMPETS

If you are a sourdough parent, you have discard.  I love finding new ways to use my discard after reviving the starter and crumpets are a perfectly delicious use of the extra dough.

Sourdough Discard Crumpets

Delicious spongy crumpets from your sourdough discard.  Perfect for breakfast with a little butter after toasting.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast, Tea

Cuisine British

Servings 8 Crumpets

Ingredients

  

• 1 Cup Sourdough discard It doesn’t need to be ripe. It could be a few weeks old if kept in the fridge.
• 1 teaspoon Sugar
• 1/2 teaspoon Sea Salt I like Diamond brand
• 1/2 teaspoon Baking Soda
• Vegetable oil for griddlePl

Instructions

 

• Place the starter in a large bowl.  Add your sugar and salt then whisk until combined.
• Heat your griddle or skillet over medium heat.  Medium low for a griddle is usually sufficient.  Grease your crumpet rings well and place them on the heated griddle.
  
• When the rings and griddle are hot, add the baking soda to your batter and whisk it in.  The baking soda will begin to react and create bubbles in the batter so work fast here to keep your crumpets light and airy.
• Measure or ladle about ¼ cup into each crumpet ring.
• Cook for a few minutes or until the top is set.  Timing will different depending on humidity and the thickness of your crumpets.  If your pan has hot spots, you may need to rotate the pan around so they don’t burn.  As your crumpets cook, they will begin to pull away from the rings.
  
• Once the crumpets pull away from the rings you can flip them safely and cook the other side.  This side won’t take as long and you can usually pull the rings away at this point.  Repeat until all of your batter is gone.

Keyword breakfast, crumpet, sourdough discard, sourdough starter