Rosie Makes: Sourdough Crumpets

Sourdough crumpets

Sourdough is something I’ve always wanted to master and after attending Kat Goldin’s amazing course at Gartur Stitch Farm for our tenth anniversary, I can happily report that my starter has lived for almost two months! The less said about its predecessors the better. Feeding the starter once a week, I discard 100g and feed the starter 50g each of flour and water. This means every week I’m looking for new ways to avoid waste if I don’t have time to bake a loaf. Coincidentally, inspiring Scottish foodie Flora Shedden posted this picture of sourdough crumpets on Instagram and I knew I had to give it a go. They were quick and easy to whip up (if you have the starter already!) so thought I would share – a lovely brunch alternative.

Sourdough crumpets

Sourdough crumpets

150g sourdough starter
75g water
75g plain flour
1 tsp salt
1 tbsp honey
1tsp baking powder

You’ll also need crumpet rings, but if you don’t have them you could make thin pikelets instead!

Sourdough crumpets

Whisk everything together to form a batter. Heat a pan on the lowest setting with a little butter. Place metal crumpet rings into the pan and fill each half way up with batter. Allow to bubble up to the top then cover with a pan lid to steam slightly.

Sourdough crumpets

After about two minutes, remove the pan lid then remove the ring (the crumpets should be pulling away from the sides). Flip and cook for a further minute or so then serve hot.

Sourdough crumpets

Sourdough crumpets

Sourdough crumpets

Sourdough crumpets

Delicious with oozing, melty butter and honey or even honeycomb if you’re feeling fancy. Enjoy!

Sourdough crumpets

Sourdough crumpetsSourdough crumpets

Sourdough crumpets

Recipe via Flora Shedden.

 

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