For anyone who’s been keeping their sourdough starter (the combination of fermented water and flour used to make yeast to start a bread dough and help it rise) alive throughout the pandemic, this sourdough crumpet is a perfect new recipe to try! I love making this recipe to use up my leftover starter after feeding it with additional water and flour. This is another super simple recipe that only requires a couple ingredients. I love the tangy flavor and unique texture of this easy treat! You can eat the crumpet as a snack with butter, jam or Nutella.
- 1 cup of sourdough starter discard
- 1 tsp of granulated sugar
- 1/4 tsp of salt
- 3/8 tsp of baking soda
- Combine all ingredients in a medium bowl.
- Heat a small pan over medium low heat with a small pat of butter.
- Pour enough batter to fill the pan about a half inch thick.
- Cook for about 5 minutes, until the entire top is bubbling. Use the back of a spatula to remove the excess batter on top, exposing the holes created by the bubbles. Then flip and cook until dark golden brown on both sides.
- Flip out of the pan and serve with whatever topping you’d like!
Yields 3–5 servings.
Leah Belber ’22