Sourdough Crumpets
Per serving
A quick, easy way to use up your sourdough discard, which I always hate to throw out. I got this from the King Arthur website and we love it. You can use proper English muffin rings or clean tuna cans with the bottoms cut out.
Ingredients
12 serv.Step-by-step instructions
- 1
Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
- 2
Mix in sugar and salt.
- 3
Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
- 4
When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
- 5
Cook until edges appear dry and bubbles have formed.
- 6
Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
- 7
Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
- 8
Enjoy hot with butter and/or jam. Leftovers are good toasted.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App