There’s something magical about the scent of warm crumpets cooking on the stovetop. I can still recall the first time I tasted a freshly made crumpet, its crispy edges giving way to a soft, chewy center, perfectly dotted with holes ready to soak up butter and honey. These sourdough crumpets hold a special place in my heart because they let me turn my sourdough discard into a delicious breakfast treat. You’ll love how simple and comforting they are! With their unique texture and flavor, this recipe is a charming way to enjoy a slice of home.
why make this recipe
Sourdough crumpets are not just tasty; they’re also a brilliant way to use up sourdough discard. Instead of tossing it out, you can create these delightful little pancakes that pair well with so many toppings. They’re perfect for breakfast, tea time, or even a cozy snack. Plus, making crumpets at home means you can adjust them to your liking and enjoy something warm and fresh.
how to make sourdough crumpets
Ingredients
- Sourdough discard
- All-purpose flour
- Baking powder
- Water
- Oil for cooking
- Butter and honey for serving (optional)
Directions
- In a mixing bowl, combine the sourdough discard with enough water to make a batter-like consistency.
- Add flour and baking powder, mixing until smooth.
- Heat a non-stick pan and add a little oil.
- Use crumpet rings or cookie cutters to form shapes on the pan.
- Pour the batter into the rings and cook on medium heat until bubbles form and pop.
- Flip the crumpets and toast them hole side down if serving immediately.
- If you’re saving them for later, let them cool and store in an airtight container in the fridge or freeze.
how to serve sourdough crumpets
You can serve sourdough crumpets warm, generously topped with butter, honey, or jam. They also taste delicious with a spread of cream cheese or your favorite nut butter. You can enjoy them as a simple breakfast or as a delightful snack with tea.
how to store sourdough crumpets
To store your sourdough crumpets, let them cool completely and then place them in an airtight container in the fridge for up to a week. If you’d like to keep them longer, you can freeze the crumpets. Just make sure to separate them with parchment paper to prevent sticking and store them in a freezer-safe bag.
tips to make sourdough crumpets
- Make sure your batter is not too thick; it should flow easily but not be runny.
- If you don’t have crumpet rings, use cookie cutters; just make sure they are thick enough to hold the batter.
- Keep an eye on the heat; medium heat is ideal to cook them without burning.
- Experiment with flavors by adding herbs or spices to the batter for a unique twist.
variation
You can add ingredients such as shredded cheese, herbs, or spices to the batter for extra flavor. A sprinkle of chopped chives or grated cheese can elevate your crumpets to a new level!
FAQs
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour. Just keep in mind that this may alter the texture and flavor slightly.
How can I reheat leftover crumpets? You can reheat crumpets in a toaster or on a pan over low heat until warmed through.
Can I make these crumpets gluten-free? Yes, you can try substituting all-purpose flour with a gluten-free flour blend. The texture may vary, but it’s worth experimenting!
Sourdough Crumpets
Ingredients
Crumpet Batter
- 1 cup Sourdough discard Use a good quality sourdough discard.
- 1/2 cup All-purpose flour Can substitute with whole wheat flour if desired.
- 1 teaspoon Baking powder For leavening the batter.
- 1/2 cup Water Add enough to create a batter-like consistency.
Cooking and Serving
- 1 tablespoon Oil for cooking Use a neutral oil for a better taste.
- to taste Butter and honey for serving Optional toppings to enhance flavor.
Method
Preparation
- In a mixing bowl, combine the sourdough discard with enough water to make a batter-like consistency.
- Add flour and baking powder, mixing until smooth.
Cooking
- Heat a non-stick pan and add a little oil.
- Use crumpet rings or cookie cutters to form shapes on the pan.
- Pour the batter into the rings and cook on medium heat until bubbles form and pop.
- Flip the crumpets and toast them hole side down if serving immediately.
- If saving for later, let them cool and store in an airtight container in the fridge or freeze.