This was such a highly requested recipe, and for good reason too! Who doesn’t love a good crumpet?
Now, sourdough crumpets have become increasingly popular, and you can find them at most supermarkets nowadays. We’d go out of our way to argue, these are better. When freshly made, they cant be beaten.
They are light and fluffy with that classic ‘springy’ texture and full of flavour. This recipe is also incredibly simple and really good fun.
Let’s get into it, shall we?
Ingredients (makes 4 large crumpets)
150g Active Sourdough Starter or Sourdough Discard
150ml Tepid Water
90g Plain Flour
1 and a 1/2 tsp Baking Powder
Pinch of salt
Oil for cooking
Crumpet Rings (we use these ones)
Non-stick flat bottomed frying pan
Lightly grease your crumpet rings and non-stick frying pan with oil.
Sift your flour, baking powder and salt into a large bowl and mix.
In a separate jug or bowl, mix together your water and sourdough starter.
Add your wet ingredients to your dry and beat with a whisk until you have a batter that is smooth and lump-free. It should have the consistency of pourable double cream, you may need to add 10-30ml more tepid water.
Transfer your batter to a large jug.
Place as many of your crumpet rings on your pan as you can comfortably fit.
Preheat your pan on medium heat until the oil starts to sizzle a little, then turn the hob down to a low temperature (this is really important!).
Half fill your rings with batter (to approximately 3/4 inch thickness).
Cook on low for 6-12 minutes (depending on temperature and thickness). Bubbles will start to form around the edge, and then slowly spread across the surface of each crumpet.
As they cook, to aid the ‘holey’ appearance, you can pop the bubbles with a toothpick or knife (this also feels like a fun game whilst you wait).
Once the centre of the surface of your crumpets has mostly cooked (holes have formed and the batter has set), gently remove the crumpet rings. They should slide off, easily but you can use a knife to help. Check the bottoms are a nice golden brown before flipping your crumpets over.
Cook for a further 1-2 minutes until the surface is fully cooked through.
Set aside, and if needed, repeat with your remaining batter.
Finished! The crumpets are incredible fresh off of the pan but can be enjoyed for a further 1-2 days and can be popped in the toaster to warm through. Enjoy!
If you decide to try this recipe out then please do let us know how you get on. We’d also love to hear if you have come up with any ideas for interesting twists.
As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.