Before moving to England four years ago, I thought that crumpets were something of nursery rhymes – a breakfast made for Little Miss Muffett (although on reflection, she was eating something more similar to cottage cheese). Either way, crumpets were entirely new to me and boy, had I been missing out!
Crumpets are a delectable breakfast staple that have delicious little holes all over the top which are the perfect vehicle for soaking up all the melted butter, honey and jam your heart can desire.
history of the crumpet
Crumpets are an anglo-Saxon invention originating in the 1600s. The term “crumpet” comes from the Celtic word “kranpoez” referring to a pancake. Later in 1649, the dictionary referred to the actual word “crumpet” describing a mixture of flour, egg, milk and baking powder. Later in the Victorian era, yeast and extra baking powder was added to the mix to yield the classic spongey texture. Lastly, a ring mould was used to give the batter its classic circular shape and voila, the modern crumpet!
difference between English muffins and crumpets
These two griddle cakes are both brunch classics, but some substantial differences make them unique in their own right.
- the dough: English muffins are made from a dough, while crumpets are made from a batter (like pancakes).
- leavening: Typically, crumpets are made only with baking soda; whereas English muffins are made with yeast or sourdough. Although in this case, I put some sourdough starter in the crumpets to create a more sour flavour!
- cooking: Crumpets are only cooked on one side so they have one flat bottom with a top speckled with holes. English muffins are more bread-like and are cooked and toasted on both sides.
- serving: crumpets are served whole with butter or honey spread on top whereas English muffins are cut in half before serving.
sourdough crumpets
Ingredients
- 200 grams sourdough starter discard
- 150 ml warm water
- 100 grams all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- oil or vegan butter for frying
Instructions
- In a medium bowl, combine the sourdough starter, flour, water, salt and baking powder. Mix really well to combine into a smooth batter. Batter should be the consistency of pancake batter. Allow batter to rest for five minutes or so until quite bubbly on the top.
- Meanwhile, grease the inside of each crumpet ring with melted vegan butter.
- Heat the frying pan over a low heat and then grease the pan with butter or oil.
- Place the greased crumpet rings in the frying pan.
- Spoon or pour the batter into the greased rings to just over half way up, and cook over the lowest heat possible . Cooking at a low temperature allows the bubbles to form whilst also not burning the bottom of the crumpet. Continue to cook for around ten to fifteen minutes depending on how thick you made your crumpet until bubbles have formed across the top of the crumpet and the go from shiney and glossy to dull.
- When dull and firm on the top, gently remove the rings from the crumpets. Flipover to slightly brown the top side for a coupe of minutes and then remove from heat.
- Repeat the same process with remaining batter and crumpets.
- Serve warm with your favourite topping- butter, honey jam or even cheese!
