If you have some sourdough starter, then you can make these quickie sourdough crumpets whenever you fancy, for breakfast, for afternoon tea, or for supper.
Eat them hot from the pan with your favourite spreads. We love them with marmite!
I’ve seen recipes that use rings to give them a smart shape, but we just make the batter thick and splodge it in the pan, and they come out tasty and bubbly.
Makes 8 cumpets.
You will need:
- 1 cup sourdough starter
- 1/2 cup water (or as required, depending on your starter)
- 1/2 tsp granulated brown sugar
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- vegetable oil for frying
1. Combine the starter, sugar and salt in a bowl, and add water until you have a consistency that is slightly thicker than thick pancake batter. You want it so that when you pour it into the pan it will sit about 1cm thick and not spread out all over the whole pan, but you still want it to be a batter rather than a dough.
Tip: The addition of sugar in this stage is to activate the yeast in your starter and make it start to bubble, therefore you can set aside for a few minutes at this stage. I have made the recipe without the sugar and it still worked because of the bicarbonate of soda added later.
2. Heat a little oil in the pan on a moderate heat until it starts to smoke slightly.
3. Stir the bicarbonate of soda into your batter just before you are ready to use it, as the acidity in the sourdough starter will cause it to start fizzing slightly and you want this to continue happening as you cook your crumpets to get that bubbly, spongy effect.
4. Pour a ladle-full of your mix into the pan and allow it to cook through, ideally until there is no more wet batter on the top. I find it helps to turn the heat down slightly at this stage to avoid the underside burning. It also helps to use a non-stick pan and move the crumpets about once the bottom has firmed up. Bubbles should be appearing and setting in your crumpet as it cooks – hooray!
Tip: I usually fit 2-3 crumpets in the pan at the same time, depending on the size of the pan. You want to avoid them sticking together.
5. When there is no more raw batter, I recommend flipping your crumpets to toast the top ready for serving.
I can’t resist eating the batch I’ve cooked while I cook the next batch, and this makes me wish I had a lovely breakfast bar in my kitchen.
John and I both love marmite on the crumpets. I occasionally like tahini too, or jam. However they’re so good with just marmite that I usually eat them all that way. What are your favourite toppings?