Sourdough Crumpets Recipe
Homemade sourdough crumpets are easier than you think to whip up. Using only five ingredients, in no time at all you’ll have yourself a delicious breakfast.
We had a whole lotta Instagram love when we shared snaps of our sourdough crumpets. So much so that we thought we’d better share our recipe for sourdough crumpets.
This is a great recipe to whip out if you forget to bake your regular batch of sourdough bread. Or if it’s just too hot to turn the oven on, but you still want to keep your sourdough groove going!
Sourdough Crumpets Recipe
Makes around 6 crumpets
Ingredients
- 200g sourdough leaven
- 100g plain flour
- 100g wrist-temperature water
- 2 tbsp vinegar (we use our homemade Apple Scrap vinegar, it works a treat!)
- 1 tsp bicarb soda
Special equipment
Crumpet rings – we use aluminium rings from a kitchen store but any metal which conducts heat easily will probably do the trick.
Method
Place leaven, flour and water in a bowl and mix well. Cover loosely with a clean teatowel and leave in a warm spot overnight.
The next day, when you’re ready for crumpets, melt a small amout of butter in a frying pan big enough to hold your crumpet rings.
Turn heat down low and add crumpet rings to pan. Whisk vinegar into your crumpet batter. Then whisk in bicarb soda. Your mix will start getting frothy.
Spoon batter into hot crumpet rings until around 1cm thick. Cook over a low heat for 12 minutes, or until bubbles cover the surface of the crumpet and it is beginning to set.
Remove crumpet rings and flip crumpets to brown their top side, for only a minute. Transfer to a plate to cool and repeat the process with your remaining batter.
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Thank you, it’s great to use sourdough. Won’t be using plain processed white wheat flour though…wonder if you can come up with a gluten free sourdough crumpet????
Thanks again.
Hi Jen,
You could give it a crack! I’m not an expert with sourdough baking with gluten free flours, but as the gluten isn’t integral to the texture of these (it’s the chemical reaction between the vinegar and bicarb soda that gives them their air) I think it could be worth a try. I love working with buckwheat flour, maybe you could try that?
There is a recipe for gluten free sourdough crumpets in the Grown and Gathered cookery book. Maybe try the library?
I’ll be trying it tomorrow with spelt flour but my starter is wheat. I can’t imagine any reason why it won’t work.
We have a recipe for that in issue 15 of Pip Magazine.
Has anyone tried this recipe with spelt flour
Keep in mind that the starter contains gluten usually so your crumpets wouldn’t be totally gluten free anyway.
I use spelt to make sourdough crumpets. It works fine. Key is having mix runny enough for bubbles to rise to top quick.
Fabulous idea, and easy to up the quantities to have some in the freezer for later! Recipe much improved to our taste if you mix in some salt (same amount as you would use for a similar quantity of bread dough) before mixing in the bicarb and vinegar.
Thanks for the tip.
I’ve made these several times now and they just keep getting better. No sooner haver I finished making them, I find they’ve disappeared. My lovely husband will turn into a crumpet soon!
That is so good to hear. We love hearing of people enjoying our recipes.
Is there a recipe for the Sourdough leaven?
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