Talk of crumpets and it usually leads to other words like buttery fingers, dripping honey and piping hot cups of tea.
Crispy on the bottom, soft in the middle. There was something about the humble crumpet that most certainly appealed.
When I started making sourdough crumpets, (now not to blow my own crumpet trumpet here) well that appeal went through the roof.
The fact that they are dead easy, tasted good AND so much easier on the tummy being sourdough…well the requests started to pile up.
It seems everyone else in the family wanted in on the crumpet action as well. There really was quite a loud trumpet for crumpets.
Buttery fingers, dripping honey and piping hot cups of tea? Seems it really is the only way to eat crumpets.
1 cup of sourdough starter
1/2 tsp bicarbonate soda
1/4-1/2 tsp salt
extra melted butter
You’ll need a whisk, egg rings and a frying pan to cook them in.
Top Tips for Sourdough Crumpets
* Your starter doesn’t need to be refreshed for this to work. Straight from the fridge is fine, just leave it on the bench for a little to bring it back to room temp.
* Work on a fairly liquidy starter, if it looks to thick, just add a little extra water. You should see bubbles within the egg ring when you cook them. If it’s too thick you won’t see this.
* If you like the big holes, divide your starter mixture in half before adding the bicarb and salt, stagger the timing and add the second lot just before you start to cook them.
* Use a whisk when adding the salt and bicarb.
* When cooking them, pour the batter into the egg rings- gently rub some melted butter round the edges so the batter doesn’t stick.
* If your crumpets don’t have the bubbles you are after, take the heat up a smidge in the initial cooking period, then turn it down a little.
* After a few minutes of cooking gently jiggle the ring off and leave the crumpet to continue to cook. You can either flip it over to cook the top a little or once the crumpet is 75% cooked, add a lid and steam the last bit of the crumpet. This is purely to keep your holes completely intact so you are not squashing them.
* These can easily be frozen and toasted again later (once cooked the first time of course.)
* Great camping food.
* Also good for kiddo’s to do on the weekend.
If you don’t have a sourdough starter and you are keen to give it a crack. This tutorial here will get you started.