Sourdough Crumpets Recipe Recipes Recipe For Deviled
SOURDOUGH CRUMPETS
A quick, easy way to use up your sourdough discard, which I always hate to throw out. I got this from the King Arthur website and we love it. You can use proper English muffin rings or clean tuna cans with the bottoms cut out.
Provided by Erin R.
Categories Breads
Time 15m
Yield 12 crumpets, 12 serving(s)
Number Of Ingredients 4
Steps:
- Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
- Mix in sugar and salt.
- Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
- When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
- Cook until edges appear dry and bubbles have formed.
- Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
- Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
- Enjoy hot with butter and/or jam. Leftovers are good toasted.
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- Heat your griddle or a flat non-stick saucepan over medium-low heat. Grease the surface of your griddle or saucepan with vegetable oil. Brush oil on the inside of 2 10 cm wide x 3 cm tall metal pastry rings and place on the cooking surface.
- Place half the starter in a pouring jug. Stir in half the sugar and half the salt. When your cooking surface is at the right temperature add half of the baking soda to the sourdough starter mix. The mix should rise up and bubble almost double in size. Melt some butter in each of the pastry rings, enough to cover the surface interior of the rings. Add equal amounts of the sourdough starter mix to the rings. As the mix was aerated it should come up to 3/4 of the sides of the rings.
- Set a timer for 4 minutes and check that the mix is bubbly but firming up. When the tops of the crumpets are no longer ‘wobbly’, remove the pastry rings with some metal tongs. If the crumpet sticks to the ring, carefully run a knife around the rim of the pastry ring while holding the ring with your tongs.
- Once removed, carefully turn the crumpet over with a fish slice and cook until it’s a light golden brown (around 2-3 minutes). Cool on a wire rack.
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- The batter should rise up and bubble a bit, becoming almost billowy., Heat your griddle over medium-low heat; 300°F is perfect.
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