Sourdough Crumpets

Serves	Total Time
4	8 minutes

Ingredients

227 g sourdough starter
1 tsp granulated sugar
0.5 tsp salt
0.38 tsp baking soda

Cookware

1 medium-sized bowl
4 English muffin rings

Instructions

Step 1

Place the sourdough starter in a medium-sized bowl. Stir in the granulated sugar and salt, then the baking soda. The batter should rise up and bubble a bit, becoming almost billowy.

Step 2

Heat your griddle over medium-low heat; 300°F is perfect. Lightly grease the surface with cooking oil (if your pan isn't non-stick), then melt a pat of butter atop the oil.

Step 3

Lightly grease four English muffin rings (1" high and 4" across) and place on the griddle. Divide the batter evenly among the rings. Each ring will take a generous 1/4 cup of batter; a generously heaped muffin scoop is the perfect tool for this task. Cook for about 5 minutes, until the tops are set and full of small holes. Carefully flip the crumpets over, remove the rings (they should pop right off), and continue to cook for about 3 minutes, until they're golden on the bottom. Enjoy the crumpets warm, split and spread with butter and jam. Or toast to brown and crisp them before serving.

Step 4

Store any leftovers at room temperature for several days. Freeze, well wrapped, for longer storage.