Golden Fluffy Crumpets

Breakfast doesn't get better than these sourdough crumpets - they've got a crunchy bottom, honey-combed top, and that slight tang inside that's just waiting for butter to sink into all those tiny holes. With just three ingredients, they're my go-to way to use leftover sourdough discard, turning potential waste into something that makes your Saturday mornings feel extra nice. Since finding this method, breakfast at our house has totally changed.

When I first whipped these up for my children, they were amazed we'd made 'actual crumpets' right at home. These days they beg for them every weekend and love watching the bubbles form and burst while they cook.

Key Components

• Sourdough Discard: This main ingredient gives both body and that mild sourness that makes these crumpets so unique. I've noticed even discard that's been sitting around a week works perfectly fine
• All-Purpose Flour: Mixed with your starter, it creates just the right consistency. Don't worry about fancy types - whatever flour you normally bake with will do
• Baking Powder: This creates those famous little holes on the surface. Make sure yours isn't old or your bubbles won't form properly
• Water: You might need more or less depending on how thick your starter is. You want the mix to pour slowly but smoothly

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Step-By-Step Process

Making Your Mix:

Combine flour, salt, and baking powder in a big bowl. Pour in your sourdough discard and water. Stir until it's as thick as heavy cream. Let it sit for 5 minutes so the baking powder can work its magic.

Getting Your Pan Ready:

Warm your pan on medium-low heat - don't rush this part. Slather your crumpet rings with butter so nothing sticks. Set rings in the warm pan to heat them up too. Drop a tiny bit of water to check the heat - it should gently sizzle.

Cooking Your Crumpets:

Pour batter into each ring, filling them halfway up. Put a lid on top - this steam helps make those holes right. Cook them slowly for 10-20 minutes until they don't look wet anymore. You'll see bubbles forming and popping. If bubbles get stuck, poke them with a toothpick. When they're set, take off the rings and flip them quickly to brown the tops.

I started making these crumpets during quarantine while playing around with sourdough. What started as a way to use extra starter has turned into our favorite weekend family tradition.

Fermentation Wonders

When you let your batter sit overnight, you'll get something totally different - richer flavor, better feel, and even more holes. I often mix everything up before bedtime so it's all set for a special morning meal.

Heat Management

Getting the heat just right took me a few tries. Too hot and the bottoms burn while the tops stay raw; too cool and you'll wait forever for bubbles. On my stove, a nice medium-low setting works best.

Topping Ideas

While plain butter works great, we've tried so many different toppings. I can't resist honey butter, my daughter goes crazy for cream cheese with jam. They're also super tasty with savory stuff like eggs and melted cheese.

Keeping Leftovers

They freeze really well - I usually make twice as many on weekends. A quick pop in the toaster brings them back to life, perfect when you're in a morning rush.

These crumpets aren't just breakfast at our place - they've become a weekend custom, a chance to slow down and enjoy our mornings together. Every batch reminds me that often the easiest recipes, made with a bit of love and patience, bring the most happiness. Whether you eat them straight from the pan or toast them up the next day, these sourdough crumpets turn normal mornings into something memorable.

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Frequently Asked Questions

→ Can I use starter discard instead of active starter?

You can! It works just as well because baking powder helps the crumpets rise.

→ What if I don't have crumpet rings?

Egg rings or even clean round cookie cutters are good stand-ins for crumpet rings.

→ Why aren't there holes on my crumpets?

If holes don't appear on their own, try poking the surface gently with a toothpick while cooking.

→ When should I flip the crumpets?

Don't flip until bubbles pop and settle on top. Flipping too early ruins the holes.

→ What's the tastiest way to eat crumpets?

Serve warm, slathered with butter and jam so the toppings soak into the holes.