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.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 200mgFiber: 1g
Notes
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 that 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.
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