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Sourdough Crumpets Recipe

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by Erin (subscribe)
I travel as much as possible at home and abroad. I'm always ready for new experiences
Published September 19th 2020
Sourdough recipe for the breakfast favourite
This is an excellent recipe to use excess sourdough starter. These are great for breakfast with syrup or jam or you can opt for savoury variations such as apple and cheese (pictured below).


1 cup discard sourdough starter
1 tsp sugar
1/4 tsp salt
1/4 tsp bicarb of soda (baking soda)


Take 1 cup of unfed (discard) sourdough starter. Add the sugar, salt, and baking soda to the starter. The mixture should expand and bubble with the addition of the baking soda. If the batter does not react with the addition of the soda, you can add another 1/4 tsp.

You can use 4 x 9 cm diameter crumpet rings for the traditional crumpet or griddle them free-form (also known as pikelets). The free-form pikelets will be flatter and more pancake-like than the traditional crumpet, but the taste is the same.

Heat about 2 tbsps of butter on a griddle at medium-low heat. Add the batter (either to crumpet rings or free-form like a small pancake). Cook for a few minutes until the top is set and full of bubbles. Flip over and cook for an additional 2-3 minutes.

Add your favourite sweet or savoury toppings. They are best served immediately, but will store at room temperature for several days.

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