This is a perfect recipe to make use of your starter discard.
This makes about four crumpets. Add more starter or flour to make more.
What you’ll need
- 100g of sourdough discard
- 1tbsp of bread flour
- 1tbsp of tap water
- 1tsp of baking powder
- 1tsp of salt
- 2tsp of sugar
- Mixing jug
- Cast iron pan or a frying pan
- Egg rings or silicone moulds
- Butter or oil for cooking
- Butter for spreading
Method
- In your mixing bowl, mix the starter, flour, water, baking power, salt, and sugar so that you have a nice gloopy dough mix.
- Leave this for 15-20 minutes to ferment. The baking powder should make the dough rise.
- Meanwhile, heat the pan on a hob and when it’s nice and hot, add the cooking oil or butter.
- Place the egg rings into the pan and then pour or spoon the dough mix into each ring – you want them to come up to about half the height of the mould.
- Leave to cook on a medium-high heat for about 5-7 minutes. The baking powder should create some crumpet bubbles and the base will get that distinct crumpet texture.
- Turn the heat down, remove the moulds and then flip over each crumpet and cook for a further 1-2 minutes.
- Serve immediately with lashings of butter.