Friday, 28 October 2016

Sourdough Crumpets

If you have a sourdough starter, you have to make these... trust me.

Sourdough Crumpets
Makes 8
slightly adapted from here

2 cups active sourdough starter
1 tablespoon honey
1 teaspoon fine sea salt
1 teaspoon baking soda

Put all the ingredients into a bowl and whisk them together.  The batter will be light and airy.

Heat a frying pan over low heat and spray it and 4 egg rings with cooking oil spray.  Put the egg rings in the pan and pour the batter into the rings, to about ¾ full.  Don't overfill, as the batter will puff up while cooking.  Cook until the tops are covered with tiny holes, this can take 5 minutes or so. Remove the rings, flip the crumpets and cook on the other side for 1 - 2 minutes until golden.

You can serve them hot, straight out of the pan or let them cool and toast them when your ready to serve.

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