Crumpets cook slowly on one side so bubbles can open across the surface before they are flipped. Sourdough discard brings flavor, while a little yeast gives the batter lift. Use metal crumpet rings or sturdy round egg rings and keep the skillet heat low enough that the centers cook through.
Makes: 6 crumpets
Prep: 10 minutes, plus 45 minutes resting
Cook: 18 minutes
Ingredients
- 1 cup unfed sourdough discard
- 1 cup all-purpose flour
- 3/4 cup warm water
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 2 tablespoons warm water, for the soda
- Butter or neutral oil, for the rings and skillet
Method
- Whisk the discard, flour, 3/4 cup warm water, yeast, sugar, and salt in a bowl until smooth.
- Cover and rest in a warm place for 40 to 45 minutes, until bubbles appear and the batter looks slightly expanded.
- Dissolve the baking soda in 2 tablespoons warm water. Stir it into the batter and rest for 5 minutes.
- Lightly grease six rings and a large nonstick skillet. Set the skillet over low heat and warm the rings in it.
- Fill each ring about halfway with batter. Cook without flipping for 7 to 9 minutes, until the tops are full of holes and look mostly set.
- Remove the rings carefully, flip the crumpets, and cook for 1 minute more. Repeat with remaining batter.
Variations
Use plain yogurt thinned with water in place of sourdough discard, adding a teaspoon of lemon juice for tang. Serve with butter, jam, or sharp cheese.
Storage and reheating
Cool completely before refrigerating in a covered container for up to 3 days. Toast crumpets to reheat and crisp the edges.
Use the early-start breakfast prep guide and weekly breakfast grocery list to plan the batch. Add the flour and other ingredients to the Lucru Home grocery list.
