The Washington Post

Sourdough Crumpets

Sourdough Crumpets 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

May 22, 2020

If you have sourdough starter, you can make these crumpets in 15 minutes. Scan the ingredients, and if that doesn’t make you run to your kitchen and give these a go, consider us surprised.

Crumpet, a type of griddle cake, traces its origins to the 17th century and is similar to the English muffin, except the former is made from loose batter whereas the latter is made from firmer dough. A popular tea-time treat, crumpets were originally cooked in special crumpet molds and only on one side. We preferred how the crumpets looked and tasted when we cooked them on both sides, English muffin-style.

Serve the crumpets warm with butter and jam.

Storage Notes: The crumpets can be stored in an airtight container at room temperature for up to 3 days or tightly wrapped and frozen for up to 2 months.


Servings:
4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings; makes 4 to 5 crumpets

Ingredients
  • 1 cup (250 grams) sourdough starter discard (unfed)
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • Scant 1/2 teaspoon baking soda
  • Neutral oil and melted butter, for greasing the pan

Directions

In a medium bowl, stir together the discard with sugar and salt until combined. Sift in the baking soda and whisk it in thoroughly; the batter will rise and bubble.

Heat a large cast-iron skillet over medium-low heat until you can feel the heat when you hold your hand a few inches above the skillet’s surface. Lightly grease the skillet with oil and butter.

Brush a 3- to 3 1/2-inch cookie cutter with a little oil. Using a 1/4-cup measuring cup, scoop the batter into the center of the cookie cutter.

Cook until the top of the batter is set and full of small holes, 5 to 10 minutes. Look for the top of the crumpets to resemble the surface of the moon -- full of craters and dimples. Adjust the heat as needed to achieve a mostly cooked, porous surface on top without burning the bottom (you can peek using a spatula to lift the molds). Using an offset or fish spatula, or tongs, flip the crumpet and remove the cookie cutter ring. To do so, gently “cut” around the perimeter of the crumpet using a butter knife.

Cook on the other side until golden brown, 3 to 4 minutes. Serve warm.

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Recipe Source

Adapted from King Arthur Flour.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (based on 4): 120


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 343mg 14%

Total Carbohydrates: 26g 9%

Dietary Fiber: 1g 4%

Sugar: 2g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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