sourdough crumpets
A sourdough twist on the authentic English crumpet with fluffy and spongey texture and delicious flavour!
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!
Nutrition
Serving: 1crumpetCalories: 182kcalCarbohydrates: 38gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 284mgPotassium: 54mgFiber: 1gSugar: 1gCalcium: 53mgIron: 2mg
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