Sourdough Crumpets are a delicious way to use up sourdough discard. These English-style crumpets are crispy on the outside, chewy on the inside, and full of nooks and crannies that catch pools of melting butter. Perfect for breakfast or afternoon tea.
Instructions
Make the Batter
In a bowl, whisk together sourdough discard, warm milk, flour, salt, and sugar. Cover and let rest for 30 to 60 minutes (or refrigerate overnight).
Add Baking Soda
Whisk baking soda into the batter. It will bubble and foam.
Heat the Pan
Heat a nonstick skillet or griddle over medium-low heat. Grease the skillet and the inside of 3-inch ring molds (or use metal biscuit cutters).
Cook the Crumpets
Place the rings in the skillet. Pour about ¼ cup of batter into each ring. Cook for 5 to 7 minutes until bubbles form and the top is set. Remove the rings, flip the crumpets, and cook for another 2 to 3 minutes until golden brown.
Cool
Transfer to a wire rack to cool slightly.
Serve
Toast before serving. Serve with butter, jam, or honey.
Pro-Tips for Picture-Perfect Sourdough Crumpets
- Use Unfed Starter: Perfect for using up discard.
- Don’t Skip the Rest: Allows the batter to ferment slightly.
- Cook Low and Slow: Prevents burning before the top sets.
- Toast Before Serving: Brings back the crispy exterior.
These Sourdough Crumpets are crispy, chewy, and perfect for slathering with butter—a wonderful use for sourdough discard.
