Ingredients
Scale
- 1–2 tbsp unsalted butter
- 1 cup sourdough starter discard
- 1 tsp. granulated sugar
- ⅜ tsp baking soda
- ¼ tsp kosher salt
Instructions
- Use a paper towel or a napkin to grease the interior of 4 or 5 English muffin rings. Ensure that the butter is spread in a thin and even layer.
- In a medium bowl, whisk together sourdough starter discard, sugar, baking soda, and salt. The batter will rise and bubble slightly.
- Heat an electric skillet or griddle over medium-low heat. Spray the surface of the pan with some canola oil spray, then add a glob of butter to melt and sizzle.
- Place 2 to 4 English muffin rings on the griddle or a nonstick frying pan close to the heat, and use a large cookie scoop to portion the batter, about ¼ cup each. Try not to overfill the rings.
- Cook the crumpets for 5 minutes, until the tops are dry, and marked with small bubbles forming.
- Gently, flip the crumpets over, then carefully remove the crumpet rings. They should easily slide off, but you may have to poke the crumpets a bit to loosen them.
- Cook the crumpets until the bottoms are golden brown. Then remove the cooked crumpets from the heat and place them on a plate.
- Repeat with the remaining crumpet batter. Serve the crumpets warm and topped with golden syrup or your favorite toppings.
- Cook Time: 8 mins
- Category: snack
- Cuisine: English
