Easy Sourdough Crumpets (4 Ingredients)
This is probably the easiest sourdough discard recipe! These crumpets are ready within 30 minutes and taste absolutely delicoius with some jam or condensed milk on the side.
Ingredients
- 265 grams sourdough starter discard I'm using my gluten-free starter
- ¾ teaspoon baking soda baking powder can be used if you are out of soda
- 1 teaspoon salt adjust according to taste/sourness of your starter
- 2 tablespoon sugar adjust to taste
Instructions
- Starter preheating a frying pan over medium heat.Add all of the ingredients in a medium bowl and whisk.
- You will notice that a lot of bubbles are coming up and the mixture seems to have expanded.
- Spread a little bit of oil onto the frying pan and scoop the crumpet batter into it.Try to keep the crumpets small to prevent them from falling apart or spreading too much.
- Fry one side until you start seeing bubbles in the middle of them.Flip and keep frying for a minute or two. Enjoy!
Notes
Serving suggestions
Jams! If you are into homemade jams, check out my jam with elderberries, apple & plum jam, and pure plum jam without any pectin! Condensed milk. Oh, what an indulgent crumpet breakfast it would be! Peanut butter & jam. Storage Keep the crumpets in the refrigerator in an air-tight container for up to 5 days. Freeze for up to 3 months! I find that freezing will alter the texture of the crumpets, so I would recommend eating them fresh if at all possible!Expert tips
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- Make these every week, so that your discard is not piling up in the fridge. It might get moldy before you know it!
- Use a cast iron pan if you own one. It heats up so well and bakes the crumpets through better than a non-stick pan!
Nutrition
Serving: 1batch (the whole recipe)Calories: 644kcalCarbohydrates: 138.2gProtein: 11.9gFat: 4.6gSaturated Fat: 0.9gSodium: 4230mgPotassium: 478mgFiber: 7.6gSugar: 13.4gCalcium: 23mgIron: 3mg
Tried this recipe?Let us know how it was!