This is seriously THE easiest recipe for using sourdough discard. Crumpets are pretty on brand for me. Making crumpets in the morning seems super productive and also a bit pretentious, so of course I’m doing it. If people knew how ridiculously easy they were to make using sourdough discard, they would not be nearly as impressed.
This recipe comes from Izy Hossak’s Top With Cinnamon blog. She has a cookbook that I really like too, with the same name. You can find the original recipe here.
150g of sourdough starter
60g all purpose flour
60g of water
Pinch of salt
1 tsp of baking powder
Mix all the ingredients together to form a smooth batter. I was able to mix them in a 4 cup measuring cup and easily pour the batter.
Heat some olive oil in a frying pan over a low heat. If by some chance you actually own crumpet rings, brush the inside with olive oil too. I have a lot of kitchen gadgets, but crumpet rings are not one of them. Instead, I used mason jar ring lids and brushed the inside and top with olive oil.
When ready, pour your smooth batter into your rings/mason jar rings. Don’t fill them completely, as they will rise. Perhaps a couple of tablespoons in each ring. You’ll notice that eventually, the top begins to form bubbles. The batter also dulls in colour. When the top has almost completely dulled and there are many bubbles forming, turn over your crumpets. This takes about 4 or 5 minutes. The bottoms should be a nice golden brown. Let the other side cook for a couple of minutes until it too develops a golden colour.
Repeat with your remaining batter, but I found that it really only made about 5 full sized crumpets. I’m told they freeze well, but so far that hasn’t been an issue for me. Serve them warm with butter.
They were SO easy!