I love these crumpets as a quick and easy way to use up discarded sourdough starter so that it doesn’t go to waste, as it can feel frustrating binning perfectly good starter.
The level of sourness will depend on the acidity of your starter – if it has been in the fridge for a long time it may taste too sour for some people’s personal preferences to use immediately, and you might want to give it a feed or two at room temperature before using to temper the flavour notes. Personally I don’t mind a sour flavour, but it’s not for everyone. If your starter has been at room temperature and fed regularly in the preceding days your crumpets are more likely to have a more creamy and less sour flavour.
You will need non-stick crumpet rings. A well buttered metal biscuit cutter can stand in as a last resort, but be careful not to use any with sharp edges that might damage your pan, and butter them thoroughly as the crumpets can get stuck to them otherwise.
Enjoy drizzled with plenty of butter and honey and a cup of tea.
Makes 4-5 crumpets (depending on the volume of your starter)
Measure your starter into a mixing bowl, along with the sugar, salt, and bicarbonate of soda (sift the bicarbonate of soda in to make sure there are no lumps). Combine thoroughly.
Butter your crumpet rings and heat a knob of butter in a non-stick frying pan over a medium-low heat, then place the crumpet rings in it. Spoon in the batter so the rings are about half full. Fry them until the batter has nearly cooked all the way through and you can see the bubbles have formed on top. I like to do them a over a medium-low heat so that they don’t burn on the bottom but they still cook all the way through – keep an eye on the undersides to make sure they don’t catch.
Flip them over and finish them off on the other side so that they are golden on top.
Spread with butter and enjoy hot. You can also keep these until the following day and toast them off.